2-4 boneless chicken breasts
1 pkg Italian dressing (dry)*
1 can cream of chicken soup
4 oz (half block) cream cheese
Set up in a freezer bag (or start fresh)
Put all ingredients in a slow cooker.
Cook on high for 4 hours or low for 6 hours.
Serve over pasta
I used rigatoni and it was great!
*If you make a double batch, only use 50% more of the Italian dressing.
Recipe for Italian dressing available on the site.
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