Sunday, February 3, 2008

Italian Crockpot Chicken

2 cans cream of chicken soup
1 small packet italian seasoning (with the ranch packets in the store. I got Good Seasons brand)
1 brick cream cheese (I use non-fat)
3 large chicken breasts, cubed

Combine and cook for 6-8 hours on low. Serve over rice or noodles.

This is so good! I also add a little water to mine to get it to the consistency I want it. Add more chicken or less depending on your taste. Also works with pre-cooked chicken, just cook less time.

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