1 envelope Italian salad dressing mix
1 stick butter or margarine
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock-pot on high. Place butter in bottom of crock-pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1 inch strips. Place in crock-pot and stir to coat with butter and dressing mix. Cover and cook on high for two hours. Add cream of chicken soup and cream cheese. Stir until smooth and creamy.
Serve over mashed potatoes, rice, or hot buttered noodles.
The chicken and sauce can be frozen and reheated.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment