| | Directions | | Place meat in bottom of Crock-Pot. In a bowl, mix soup, dressing mix, and drained mushrooms. Pour over meat. Cook on low for 6 1/2-7 hours. About 15-30 minutes prior to serving, pull out chicken and scrape off topping into Crock-Pot. Mix in 1/2 container of sour cream. Replace chicken into sauce. Heat through. Serve on top of rice or noodles. |
|
|
| Ingredients | | - |  | 1 package sour cream (8 ounce pkg) |
| - | | 5 boneless and skinless chicken breasts or boneless pork chops |
| - | | 1 package dry Italian salad dressing mix |
| - | | 1 can cream of mushroom or cream of chicken soup |
| - | | 1 can mushrooms, drained (4 ounce can) |
| |
| |
