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Tuesday, April 19, 2016

Creamy Italian Chicken by Jen

Adapted from:

6 Chicken breasts
1 1/2 envelope Italian salad dressing mix
1 1/2  package (8 ounces) cream cheese, softened
2 cans (10-3/4 ounces) condensed cream of chicken soup
Hot cooked pasta or rice

Place the chicken in a crock pot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
Pour over chicken in 
the Ziploc freezer bag. 

Serving Day:
Empty items into the crock pot set on low and come back 6.5-7 hours later.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.  Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.  Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!

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