Sunday, June 17, 2007

Creamy Chicken Italiano

4 boneless, skinless chicken breast halves, cut in strips or chunks
1 envelope of dry Italian salad dressing mix
¼ cup of water
8 oz. pkg of cream cheese, softened
2 cans (10 ¾ oz.) cream of chicken or mushroom soup

Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low for 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over rice or noodles.

Notes: Makes 4-6 servings. If I remember correctly, I got this recipe from one of my sisters.

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