4 boneless, skinless chicken breasts
1 packet dry Italian salad dressing
1 can cream of chicken soup
8 oz. cream cheese
1/2 c. boiling water, mixed with chicken bouillon
2 Tbsp. melted butter
Pour water in bottom of crock-pot; add the chicken. Drizzle melted
butter over chicken; sprinkle with dry Italian dressing. Cook on low
5 to 6 hours. Forty five minutes before done, mix soup and cream
cheese (melt in microwave for a few minutes to combine until smooth).
Add mixture to crock-pot. Continue cooking on low for 30 to 45
minutes. I serve this over cooked noodles.
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