Cream Cheese Chicken

1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese


Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.

*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.