Creamy Italian Chicken

I have seen several different varieties of this dish floating around but here is mine - I adapted it to fit my family's taste by adding onion, garlic, mushrooms and wine. I like to make this on a cold winter day when I have scrappy plans because I can put it on in the morning then forget it which leaves more time for scrapping! Gotta love that :)

Creamy Italian Chicken

1 package of boneless, skinless chicken breasts
1/2 stick of butter
1 package of dry Italian salad dressing mix
1 can cream soup (I use chicken or mushroom)
1 8 oz package of cream cheese (at room temp.)
1 package of fresh mushrooms (sliced)
1 bunch of green onions (chopped)
2 Tbs wine or cooking sherry (optional)
Crushed garlic to taste

Cut chicken into pieces and place in crock pot. Melt butter and pour over chicken. Sprinkle with packet of dressing mix then add onion, mushroom and garlic. Cook on high for 4 hours (or longer on low) Mix soup, cream cheese and sherry together and stir into chicken. (I shred the chicken at this point also but that is optional) Cook an additional 1/2 hour or so. Serve over pasta, rice or toast. (We like it on toast) Enjoy!

Here is a layout I did for my Kitchen Keepsakes album about this dish: