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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |