Friday, October 17, 2008

Crockpot Creamy Chicken

8 boneless skinless chicken breasts
1 cup water
1 envelope italian dressing mix

Cook on low in the crockpot for 6-8 hours. Shred chicken and put back in pot.
1 family size can cream of chicken soup
8 oz. cream cheese
Sliced fresh mushrooms, optional
Turn crockpot on high and let cream cheese melt. Stir to blend thoroughly. Serve over rice.

Contributed by JoLyn Day

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