Chicken with Sherry Mushroom Sauce

Course : Crockpot
Serves: 4
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1 large fryer chicken, -- cut up
2 tablespoons butter or margarine -- melted
1 teaspoon salt and pepper -- to taste
1 package dry Italian salad dressing mix
10 3/4 ounces cream of mushroom soup
6 ounces cream cheese, -- cubed
1/2 cup sherry
1 bunch chopped green onions -- to taste

Preparation / Directions:

Rinse chicken and pat dry. Brush with butter and sprinkle with salt and pepper. Place in a crockpot. Sprinkle dry Italian dressing mix evenly over chicken. Cover and cook on low for 5 to 6 hours. On half hour before serving, place undiluted soup in a saucepan. Add cubed cream cheese and sherry; stir to mix well. Add chopped green onion and heat until smooth. Pour over chicken in pot and cook 1/2 hour longer.

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