Ingredients
4 boneless skinless chicken breasts, cut into bite site pieces/cubes
2 tablespoons butter, melted
1 packet (7 ounces) dry Italian salad dressing mix
8 ounces cream cheese
1 (10.75 ounces) condensed cream of chicken soup or make homemade using equivalent amount
extra wide egg noodles (12 ounce bag), prepared according to package - or serve over rice
Directions
Spray slow cooker with non-stick cooking spray. Place cubed chicken in an even layer in cooker. In a small bowl, melt butter then add dry Italian dressing and mix well. Pour over chicken, stir, coating chicken. Cover and cook on low for 5 to 6 hours. Last, add cream of chicken soup and cream cheese and mix, turn cooker on high and cook an additional 30 minutes until heated through.
Prepare egg noodles (or rice) according package.
Serve over egg noodles or rice. Perfect with steamed green veggies and a dinner salad. Enjoy!
Tip
Over the years I have often subbed condensed cream of mushroom soup for cream of chicken and both are great. I also serve this over rice for my daughter with an egg allergy...but I think egg noodles taste best.