Turn slow cooker on high melt butter and add 1 envelope Italian
dressing mis. Stir into butter until well mixed. Cut breasts into 1 inch
strips. Place in slow cooker and stir to coat with butter and mix. Cook
on high for 2 hours. Remove chicken to plate and cool. Add cream of
chicken soup and cream cheese. Stir to melt and mix until smooth
and creamy. Remove sauce and allow to cool. Place in gallon bag and
freeze or eat right away and keep hot.
Serve over rice, egg noodles, or mashed potatoes.
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