Sunday, January 24, 2010

Crock Pot Cream Cheese Chicken

This is my Aunt Heather's recipe, great for Sundays; we just let it cook while we're in church and it's ready for the ravaging beasts when we get home :)
3 Tbsp. butter
1-1/2 lbs. chicken breasts or tenderloin, boneless and skinless
1 package dry Italian salad dressing mix
4-8 oz. cream cheese (add to your liking)
1 can cream of chicken soup, 10 oz.
*Melt butter in crock pot. Add chicken and turn in butter to coat. Sprinkle dressing mix over chicken and cook on high for about 3 hours, or until chicken is no longer pink.
*When finished cooking, add cream cheese and soup; allow to soften and stir to mix. Serve over rice.