CHICKEN TETRAZZINI

5 chicken breast halves, skinless, boneless
3 cans (10 oz. each) condensed cream of chicken soup
1 large onion, chopped
1 teaspoon salt
1 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1 tablespoon dried parsley
1/2 cup dry white wine
1 lb. fresh mushrooms, sliced

Combine all ingredients except mushrooms in Slow Cooker. Do not overlap chicken.

Cover and cook on LOW for 5 to 6 hours or until done.

Stir in mushrooms and cook for another 30 minutes.

Makes 5 servings
Crock Pot Size: 5 quart
Source: Farberware FSSC500 Slow Cooker Manual