Yield: 4 servings

1 frying chicken, cut up
2 tablespoons melted butter or margarine
Salt and pepper
2 tablespoons dry Italian salad dressing mix
1 can cream of mushroom soup
6 ounces cream cheese, cubed
1/2 cup Sauterne or Sherry
1 tablespoon chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle all over with salad dressing mix. Cover and cook on LOW for 6 to 8 hours.

About 45 minutes before done, mix soup, cream cheese, wine and onion in a small saucepan. Cook until smooth. Pour over the chicken, cover and cook an additional 45 minutes.

Serve with sauce over cooked rice or noodles.