• 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