***
Courtesy of Amy!
1/8 c margarine
4 skinless, boneless chicken breasts
1 (.7oz) pkg dry italian-style salad dressing mix
1 (8oz) pkg. cream cheese
1 (10.75 oz) can condensed cream of chicken soup
Put chicken, margarine and dressing mix in slow cooker, mix together and cook on low 5-6 hours. Add cream cheese and soup, mix together and cook on his for another 1/2-1 hour until heated through and warm. Serve over egg noodles.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment