#36- Cream Cheese Chicken

Cream Cheese Chicken

1 envelope Italian Salad Dressing Mix (dry)

½ cup Butter

6 Chicken Breasts (raw)

1 can Cream of Chicken Soup

1-8 oz. pkg. Cream Cheese

1 pkg. Egg Noodles

On high, melt butter in a crock pot. Cut chicken into strips or bite size pieces and place in crock pot. Sprinkle package of Italian Salad dressing on top. Stir to coat evenly and cook for 2 hours.

Take the chicken out and add the soup and cream cheese and let it melt. Mix and add the chicken back in. Cook for another 20-30 minutes.

Cook noodles in the meantime. Serve chicken over noodles.

*This dish is not particularly saucy so if you want sauce, look at doubling the soup, cream cheese and dry dressing.