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Friday, June 25, 2010

Italian Crock Pot Chicken (April Ashton)

4 boneless chicken breasts

3 Tbsp butter

1 packet Good Season Zesty Italian dressing mix (or 1 Tbsp + 1 heaping tsp substitute mix)

1 can cream of chicken soup

4 oz softened cream cheese

Milk (as needed)


Add chicken, butter, and Italian dressing mix to crock pot. Cook on high for 2 1/2 hours (or until done). Shred chicken with back of wooden spoon. Whisk soup and cream cheese, and add to the crock pot. Cook until heated (less than ½ hour). Add enough milk to thin gravy as desired. Serve over rice or rolls.

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