3-4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 can cream of chicken soup
½ cup milk
1 (8 oz.) pkg. cream cheese
Cook chicken with Italian dressing mix in crock pot for about 5 hours on low heat. Shred chicken and combine with cream of chicken soup and milk. Cook for another 30 minutes and add cream cheese on top and let it melt stirring occasionally for about 30 to 45 minutes. Serve over bow tie pasta.
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