Make Ahead Cream Cheese Chicken

• 1 (2/3 ounce) envelope Italian salad dressing mix
• 1/2 cup butter
• 2 lbs boneless skinless chicken breasts (about 4 -5 large breasts)
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (8 ounce) package cream cheese

1. Turn slow cooker on High.
2. Place butter in bottom of slow cooker.
3. Cut chicken breasts into 1" strips while butter is melting.
4. When the butter has melted, add one envelope Italian dressing dry mix.
5. Stir into butter until well mixed.
6. Place chicken in slow cooker and stir to coat with butter and dressing mix.
7. Cover and cook on High for 2 hours.
8. Remove chicken to plate to cool.
9. Add cream of chicken soup and cream cheese.
10. Stir to melt and mix well until smooth and creamy.
11. Remove sauce from slow cooker and allow to cool.
12. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
13. To serve: Thaw in fridge.
14. Heat until piping hot and bubbly.
15. Goes well over mashed potatoes, rice, or hot buttered noodles.

italian salad dressing, butter, chicken breasts, cream of chicken soup, cream cheese

Taken from www.food.com/recipe/make-ahead-cream-cheese-chicken-366181 (may not work)