4 Boneless skinless chicken breast halves (large)
1 packet dry Italian dressing mix
8oz cream cheese softened
2 cans cream of chicken soup
1-2 cups water
Hot cooked rice
Place chicken in slow cooker and sprinkle with
Italian dressing mix (don't add any water). Cover and cook on high 1
hour, then turn heat down to low for 3-4 hours. Remove chicken and keep
warm. To juices in slow cooker add: cream cheese, soup, and enough water
to make a saucy consistency. Stir until cream cheese is melted. Return
chicken to slow cooker ( I usually shred it or chop it up first) cover
and cook on low 1 hour or until heated through. Serve over hot cooked
rice. Makes 4-8 servings - depending on whether you shred the chicken or
not.
