March 16, 2012
No, not for me. But Knitting Daughter is home for a week and I’m a happy mom. (Also, Web Guy comes up from Castle Rock to stay a few days when KD is in town, so I’m a double happy mom!) The pantry and refrigerator are both full, which means some good cooking in the next few days.
Here’s a recipe that we tried recently and loved. I hope you like it, too.
4 skinless, boneless chicken breast halves
8 oz. pkg. button mushrooms, quartered
6 oz. pkg. shiitake mushrooms, sliced (no stems)
1/4 cup butter
1 pkg. Good Seasons Italian Dry Salad Mix
1 can condensed Golden Mushroom soup
1/2 cup dry white wine
4 oz. cream cheese with chives and onions
Melt the butter and then stir in the dressing packet, soup, wine (I left that out) and the cream cheese. Stir until melted.
Place sliced mushrooms in the bottom of a slow cooker. Top with the chicken breasts and then pour the sauce over it all. Cook on low for 5 hours. Serve over hot rice or pasta.
Have a great weekend. I hope you’re doing something fun!