Angel Chicken

Another Michelle original.

6 skinless boneless chicken breast halves
1/4 cup butter
1 .7-oz pkg italian salad dressing mix
1 can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz tub cream cheese with chives and onion

Place chicken in a 3 1/2 or 4 quart crock pot. In a medium saucepan, melt the butter. Stir in the dry italian dressing mix. Stir in mushroom soup, white wine and cream cheese until combined. Pour over chicken. Cover and cook on low-heat setting for 4 to 5 hours. {You can also just cook it in a Pyrex pan at 350 for about 25 minutes, until chicken juices run clear.} Serve chicken and sauce over hot cooked pasta.