2-3 lbs. boneless, skinless chicken breasts
1/4 cup butter, melted
8 oz. container cream cheese with chives, softened (I didn’t find one, so I bought a regular container of cream cheese and then bought some chives, and chopped them)
10 oz. can condensed cream of mushroom soup with roasted garlic
0.7 oz. pkg. Italian dressing mix
1-2 cups chicken broth
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
Preparation:
Cut chicken breasts into strips and place into a 3-4 quart crock pot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix, broth, Italian seasoning, and pepper and stir until blended. Pour over chicken in crock pot. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.
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