Fried Pies & Fireflies: Italian Chicken and Mushrooms

Well, Noah wasn't here to help me get this recipe together

but it was rather yummy!

I love the recipes that I can make quickly before work

and when I get home, there's just not much more

that needs to be done to have a great meal ready!

Hope you love it as much as we did :)

When my Noah comes to visit me,
he always looks for me first in the kitchen!

He has not called me Grandma yet,
but when he sees me says, "Cook, cook, cook.."

So, I'm not sure if he thinks that's my name or
if he knows that's what I like to do!

He wants us to hold him the entire time we're cooking
and really concentrates on each process.
I do believe he may be the professional chef in the family! Grandma would surely love that!

We found them a little kitchen that we surprised
them with on Easter and he had a blast!

He even got into the "pretend"eating of the food...
he still looks at us a little weird when we say it's good,
but he's going with it...for now!

He cracks me up!! :)

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Italian Chicken and Mushrooms

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh baby bella mushrooms, quartered

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine or chicken stock

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

In your crockpot, pour in the fresh mushrooms.

Layer the chicken breasts in next.

In a saucepan, combine the remaining ingredients.

Cook over medium low heat until all combined and creamy.

Pour this mixture over the chicken.