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CHICKEN PARMESAN -- (Serves 6)

I’m not a big fan of tomato-based sauces, so finding a chicken parm recipe with a cream sauce was a great find.  Hope you enjoy it as much as I do.

 2 cans (10 3/4 ounces each) cream of mushroom soup, undiluted

1½ cups milk

1 cup white cooking wine

1 cup uncooked converted white rice

1 package Lipton onion soup mix

6 boneless, skinless chicken breasts

6 tablespoons butter pats

Salt to taste

Black pepper to taste

Grated Parmesan cheese

1. Mix mushroom soup, milk, wine, rice, and onion soup mix together in a large mixing bowl.
2. Spray crock pot with Pam cooking spray.
3. Lay chicken breasts in crock pot.
4. Place 1 pat of butter on top of each chicken breast.
5. Pour soup mixture over chicken breasts.
6. Add salt and pepper to taste.  Sprinkle with grated Parmesan cheese.
7. Cook on Low 8-10 hours or on High 4-6 hours.