1 Cube Butter (Not Margarine)
4 Boneless Skinless Chicken Breasts
1 Package Italian Salad Dressing Mix
8 Oz. Cream Cheese
1 Can Cream of Chicken Soup
Put butter, chicken breasts and dressing mix in a crockpot and cook on high for 2 to 3 hours. Take out chicken and shred it. 30 minutes before serving, mix together cream cheese and cream of chicken soup. Pour over chicken. Heat through. Just before serving you can add milk to thin to desired consistency. Serve over rice.
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