4 boneless, skinless chicken breasts
1 envelope Italian salad dressing
1/4 cup water
1 package (8oz) cream cheese
1 can condensed cream of mushroom soup
hot cooked noodles or rice (I used angel hair)
1. Cut the chicken into medium size chunks and place in slow cooker.
2. Combine salad dressing mix and water – pour over chicken. Cover and cook on low for 3 hours.
3. In a small mixing bowl, beat cream cheese and soup until well blended.
4. Pour mix over chicken.
5. Cook 1 hour longer or until juices run clear
6. Serve over rice or noodles.
Evan loved this so much that we have already had it twice since I made it the first time. This is a great meal to make when you have company coming over.
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