• 6 half chicken breasts
• 1 stick butter
• 8 oz. cream cheese
• 2/3 C. Marsala wine
• 2 cans mushroom soup (Golden Mushroom makes richer sauce)
• 3/4 C. water (chicken broth makes richer sauce)
• 1/4 tsp. oregano
• 1/4 tsp. basil
• 1/2 tsp. garlic salt
• Salt and pepper to taste

Cut chicken breasts into cubes. Place chicken, butter, water and spices in slow cooker. Mix cream cheese, wine and mushroom soup until combined and pour over chicken.  Cover and cook for 4-8 hours on high. Serve over cooked rice or noodles. 

Yield: 6-8 servings

Lori Graves, Beverly Hills, FL