1 envelope Italian Salad Dressing Mix
1 stick butter
6 boneless, skinless chicken breasts, cubed
1 can cream of chicken or mushroom soup
1 8 oz. cream cheese
Melt butter and add italian dressing. Cut chicken into cubes or strips. Place in crock pot and pour butter mixture over and stir to coat. Cover and cook on high for 2 hours. Add soup and cream cheese. Stir to melt and mix until creamy. Serve over noodles, mashed potatoes, baked potatoes or rice. Yum. Freezes well.
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