Sunday, June 5, 2011

Cream Cheese Chicken Over Rice

Place 1/2 cube butter and 3-4 chicken breasts in a crock pot and cook on low for about 3 hours. Then add 2 cans cream of chicken soup, 8 oz. cream cheese, and 3/4 cup milk. Let cook for another 2 hours. Then shred chicken to bite size pieces and add 1 pkg. dry Italian dressing mix (like the dry Ranch packets, but Italian) and cook for another hour. Serve over white rice, mashed potatoes, or noodles.
So easy and yummy!