4-6 boneless, skinless chicken breasts
1 packet Italian dressing mix
2 (10 oz) cans of cream of chicken soup
1 (8 oz) block of cream cheese, cut into cubes
Egg noodles or rice, to serve with
1. Spray crock pot with non-stick spray. Place the chicken breast in crock pot, and sprinkle the Italian dressing mix over the tops.
2. Pour the cream of chicken soups over chicken, then spread the cubes of cream cheese evenly over all.
3. Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces.
(If sauce seems too thick, it can be thinned with milk)
4. Serve chicken and sauce over cooked egg noodles or rice.