4 skinless, boneless chicken breast halves ( about 1 1/2 pounds ) 1 tablespoon vegetable oil ( optional) 1 8-ounce package fresh button mushrooms, quartered 1 8 -ounce package fresh shiitake mushrooms, stems removed, caps sliced 1/4 cup butter 1 0.7 ounce package Italian dry salad dressing mix 1 10.75 ounce can condensed golden mushroom soup 1/2 cup dry white wine 1/2 of a 8 ounce tub cream cheese spread with chives and onion Hot cooked rice, or angel hair pasta, or orzo Snipped fresh chives or sliced green onions ( optional )

1. If desired, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3 1/2 or 4 quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine and cream cheese until melted; pour over chicken.

2. Cover; cook on low-heat setting for 4 hours. Serve chicken and sauce over cooked pasta or rice. If desired, sprinkle with chives or onions.

Makes 4 servings.