This dish cooks in your crockpot in all its slow-cooking goodness.
2 lb. boneless, skinless chicken breasts 1/4 C. butter, melted 1 8 oz. container cream cheese and chives, softened 1 10 oz. can condensed golden cream of mushroom soup 1 envelope Italian dressing mix 1/2 C. water
Cut chicken breasts into strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crockpot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice. Yield: 4-6 servings