8 boneless skinless chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

2 c sour cream

3/4 c white wine

1 c onion, minced

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp poultry seasoning

1/2 tsp black pepper

1 c mushrooms, sliced

Mix soups, sour cream, white wine, onion, seasonings, and mushrooms together and pour over chicken breasts.

Pour entire casserole into a slow cooker and cook for 4-6 hours on LOW or place in a casserole dish and bake at 350 degrees for 1-2 hours.

Serve over noodles or rice.