8 oz cream cheese
3-4
boneless skinless chicken breasts
¼ cup butter
1 can cream of chicken soup
1 package of dry Italian dressing mix
Salt and pepper to taste
¼ cup butter
1 can cream of chicken soup
1 package of dry Italian dressing mix
Salt and pepper to taste
Put the chicken breasts in a crockpot. Add the butter and the italian dressing mix. Cook on low for 4-5 hours, then shred chicken. Add cream cheese (cut into cubes to melt faster). Also add the cream of chicken soup. Cook an additional half hour. Serve over rice or noodles
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