Creamy Italian Chicken

No picture, but this is one of my favorites that I have made many, many times. I loved it so much that I made sure to pack some dressing packets to bring across the pond to England when we moved here. This isn't as "made from scratch" as some of my recipes, but it is really easy and a family favorite! This recipe is supposed to be made in a crock pot, but since I don't have one over here, I made it on the stove top and it worked fine. I just boiled the chicken first and shredded it and then simmered it with a little bit of water and the mix, along with the other ingredients for an hour.

Ingredients:

• 6 to 8 boneless, skinless chicken breast (I usually do less, but then it probably doesn't serve as many people)
• 1 envelope Italian dressing mix
• 1/4 cup water
• 8 oz cream cheese, softened
• 1 can condensed cream of chicken soup (cream of mushroom soup works too)
• 1 (4 oz) can mushrooms, sliced (I've never made it with mushrooms)
• pasta or rice to serve it over

Directions:

1. Put chicken in crock pot (even if frozen). Combine seasonings and water, pour over chicken.
2. Cover and cook on low heat for 3 hours.
3. Mix the soup, cream cheese, and mushrooms together and pour over the chicken.
4. Cook for one hour longer.
5. Boil the pasta or rice according to package instructions.
6. Serve chicken over pasta or rice.

Serves: 8