Ingredients
3/4 cup water1/4 cup butter, melted1 teaspoon garlic salt1 teaspoon dried basil1 teaspoon dried oregano6 boneless skinless chicken breast halves (5 ounces each)2 cups sliced fresh mushrooms2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted1 package (8 ounces) reduced-fat cream cheese, cubed3/4 cup Marsala wineHot cooked noodles, optional
Preparation
In a greased 4- or 5-qt. slow cooker, combine the water, butter, garlic salt, basil and oregano. Add chicken and mushrooms. In a large bowl, combine the soup, cream cheese and wine; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with noodles if desired.
