Recently, I received a new church lady cookbook. And truth be told, I was pretty jazzed about this cookbook. My mom had a church cookbook that was pretty legit back in the '80's. She used it all the time and it has her notes written in and several recipe entries she submitted herself. She gifted it to me a few Christmases ago and it's a true treasure. It was back when shrimp salads, jello-ish salads and fondues were hot ticket items. It's a trip to see the food trends of the decades.
But I digress...
Church ladies are always keepin' it real with soupy, buttery, creamy goodness, which is why I love reading a church cookbook like a good novel. And I always pick-up a new dip or two while I'm perusing the sections.
Take a look at what a pulled together tonight.
6 boneless, skinless chicken breasts
1/2 c. butter1 .7-oz pkg. Italian salad dressing mix1 (10 3/4 oz.) can condensed golden mushroom soup
1/2 c. dry white wine
1/2 of an 8 oz. tub of cream cheese with chives and onions
Angel hair pasta, fettuccine or rice
Place chicken in slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in soup, wine and cream cheese until combined. Pour over the chicken. **Here's where you add in your left over Pioneer Woman Burgundy Mushrooms. Cover and cook on low for 4 to 5 hours. Serve chicken and sauce over hot, cooked pasta or rice.