4 boneless, skinless chicken breasts (whole or cut into
ite-sized pieces)
1 can cream of chicken soup
1/2 stick butter
1 envelope dry Italian dressing mix
1 8-oz package cream cheese, room temperature

1. Melt butter; pour over chicken in crock pot.

2. Sprinkle with dry Italian dressing mix.

3. Cover, and cook for 3 1/2 hours.

4. Blend soup and cream cheese; pour over chicken and cook an additional 1/2 hour.*

5. Serve over angel hair or your choice of pasta.

*NOTE: When I add the soup and cheese, I take the
chicken out, blend the soup/cheese into the
pot contents until creamy, and return chicken
for the last 1/2 hr. Using a whisk to mix the soup and cheese into the butter is best.

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