3 lb chicken breasts, cut up
1 can cream of mushroom soup (I used 2 cans)
2 T. melted butter (I used olive oil instead)
1 oz cream cheese (I used 4 oz instead)
salt and pepper to taste
1 T. chopped onion (I left this out)
1 pkg dry italian dressing mix
Brush chicken with butter and place in crockpot. Sprinkle dry dressing over top of chicken. Cover and cook on low for 5 - 6 hours. About 45 minutes before serving, cut the cream cheese into small pieces. Pour soup, onion, and cream cheese in with the chicken. Cover and cook 30 minutes more. Stir until creamy. Serve over rice or noodles.
This recipe is sort of a cross between the creamy chicken and chicken and rice. It was very easy and tasty. Great for company. 3 stars.
Recipe Source: Blog reader, Karen Peterson