Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
672
Calories
44g
Protein
27g
Fat
58g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chive | 1 tbsp (3g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salad Dressing | not in our table | 0 |
| Soup | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 skinless, boneless chicken breast halves (about 1½ pounds)
- ¼ cup butter
- 1 x 0.7-ounce package Italian salad dressing mix
- 1 x 10¾-ounce can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-ounce tub cream cheese with chives and onion
- hot cooked whole wheat pasta (optional)
- snipped fresh chives (optional)
Directions
1
Place chicken in a 3½- or 4-quart slow cooker.
2
In a medium saucepan melt the butter.
3
Stir in the dry Italian salad dressing mix.
4
Stir in mushroom soup, wine, and cream cheese until combined.
5
Pour over the chicken.
6
Cover and cook on low-heat setting for 4 to 5 hours.
7
Serve chicken with sauce.
8
If desired, serve with hot cooked pasta and sprinkle with chives.
Recipe sourced from
fandom