Chicken With Cream Cheese Sauce

• 4 bone-in chicken breast halves (12 ounces each), skin removed
• 2 tablespoons butter, melted
• 1 envelope Italian salad dressing mix
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken broth, divided
• 1 medium onion, chopped
• 1 tablespoon butter
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 garlic cloves, minced
• 6 ounces cream cheese, cubed
• Hot cooked rice
• 1/4 cup slivered almonds, toasted

1. Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170u0b0. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside.
2. In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.

chicken, butter, italian salad dressing, salt, pepper, chicken broth, onion, butter, condensed cream, garlic, cream cheese, rice, slivered almonds

Taken from www.tasteofhome.com/recipes/chicken-with-cream-cheese-sauce/ (may not work)