1/4 cup butter
1 (o.7-ounce) package Italian salad dressing mix
2 (10.75) cans golden mushroom soup
1 (8-ounce) container cream cheese with chives and onion
1 cup dry white wine
6 boneless, skinless chicken breast halves
Hot cooked angel hair pasta
In a medium saucepan, melk butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheesse, and wine; until cream cheese is melted.
Place chicken in bottom of a 6-quart Crock Pot. Pour butter mixture over chicken. Cook on low, 4 to 6 hours. Serve over pasta.
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