"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
4 boneless skinless chicken breast halves 1 can 12 ozs mushroom gravy 1 cup milk 1 can mushrooms drained 1 can chopped green chiles 1 envelope italian salad dressing 1 package cream cheese cubed
In a 3-qt slow cooker, combine chicken, gravy, milk, mushrooms, chiles, and dressing mix. cover and cook on low for 4-41/2 hours or until the chicken juices run clear. Stir in cream cheese, cover and cook 15 mins longer or until cheese melts.
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