Creamy Italian Chicken
Adapted From: Taste of Home Magazine
My family loves this dish served over white rice or spaghetti noodles best.
4-6 boneless skinless chicken breast halves (4-ounces each)
2 (0.7-ounce) envelopes dried Italian salad dressing mix
1/4 cup water
1 (8-ounce) package cream cheese, softened
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
hot cooked rice or pasta
Place the chicken breast halves in the crock pot. Combine the Italian dressing mix and water in a small bowl until smooth; pour over top of chicken. Cover and cook on low for 3 hours or until chicken is tender. Watch the chicken, crock pots vary with cooking times. Pull chicken breast halves apart with forks to shred. Mix the cream cheese and soup until smooth and blended. Pour soup mixture over chicken and cook 15 minutes more until heated through. Serve over hot cooked rice or pasta of your choice.