Creamy Crock Pot Italian Chicken

By Jana Brown

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 1 can (family size) cream of chicken or mushroom soup
• 1 env Italian dry salad dressing mix
• Put all ingredients into a crock pot and cook on high for 3-4 hours or low for 6-8 hours.
• 1 pkg (8 oz) cream cheese, softened

Right before serving, stir in cream cheese (I cut it up into pieces so it melts faster).  Serve over cooked noodles or rice.
Speed version:
Stir fry the chicken and dry salad dressing mix, add the soup, and bring to a boil.  Take off the heat and add the cream cheese.  Stir until cream cheese is melted and serve.
This is one of my FAVORITE recipes to make on Sunday.  I just throw everything in the crock pot right before walking out the door to church.  I don’t even cut up the chicken breasts.  I throw them in there frozen and whole and they just fall apart when I get home from church 3 hours later and I just use a fork to shred the chicken in the crock pot.