Italian Cream Cheese Chicken

 

•  1 (0.7 ounce) package Good Season Zesty Italian Dressing Mix
• 1/2 c butter, melted
• 4 boneless, skinless chicken breasts (I used frozen)
• 4 ounces cream cheese
• 2 (10.5 ounce) cans cream of chicken soup

 Melt 1/2 cup butter in the microwave and then add the dressing packet to the butter.  Stir it around a bit to combine.  Place 4 chicken breasts in your crock pot and pour the butter/seasoning mixture over the top of the chicken.  Cover the crock pot and cook on high for 4 hours, or on low for 7.  When your chicken is no longer pink in the center, remove it to a plate and shred it up with two forks. Add 4 ounces of cream cheese and 2 cans of cream of chicken soup to the left over juices in the crock pot.  Pop a fork into the pot and stir it all together until smooth.  Place the shredded chicken back into the crock pot, give it a nice stir, cover it and let it cook on high for about 20 minutes, or until the soup and cream cheese are heated through.  Serve over noodles or rice.