Crockpot Creamy Italian Chicken

Tonight Dee asked if she could cook dinner and let me tell you, it was so nice to have someone else take on this responsibility for a change!!!! She picked this recipe which was given to us by the sweet and wonderful wife of our first Bishop that we had when we moved here to Utah, Joni Mildenhall. We also have sweet memories of learning to make this recipe at a Young Women's activity when Andrea Henich was our personal progress specialist, and additionally have been served this dinner in the past by our good friend Krista Marler when our families got together. It is definitely a favorite... honestly, I don't even need the chicken... I could just eat the sauce on rice and call it good, it is so delicious.

From the kitchen of Joni Mildenhall

3 large boneless skinless chicken breasts (or 4-6 small ones)

2 Tbsp melted butter

1/2 cup water

1 pkg. Good Seasons Zesty Italian salad dressing dry mix

8 oz. cream cheese

1 can cream of mushroom soup (we have also substituted cream of chicken.

Stir butter, water, and dry dressing mix in crockpot. Add chicken. Coat and cook on low for 4 – 4 ½ hours. Remove chicken and cut into bite size pieces. Put cream cheese and cream of mushroom soup in crockpot and stir. Add the chicken back in and stir. Cook another ½ - 1 hour until warm.

Serve over rice or pasta.

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