Italian chicken

6 – ½ chicken breasts or 1 pkg boneless/skinless
1 pkg zesty Italian (dry) salad dressing mix
1 – 8oz pkg cream cheese
1 can cream of chicken soup
¼ to ½ c milk

Cut up chicken into small bit size pieces and place in Crockpot. Sprinkle with dry salad dressing mix and cook on high for 3 hours.Add cream cheese, chicken soup, and milk. Cook for 30 minutes or until cream cheese melts and mixes in well. Serve over cooked pasta (egg noodles) or rice.

(Jamie Smith)