I got this from one of my scrapbook buddies. It's easy and my kids love the chicken. I have tried to use fat free or reduced fat ingredients to lessen the fat intake.
4 boneless chicken breasts, cubed (can also cut up after chicken has cooked)
1/8 cup margarine
1 (.7oz.) pkg. Good Seasons dry Italian dressing mix
1 (8oz.) pkg. cream cheese (I use a reduced fat)
1 can cream of chicken soup (again I use reduced fat or even cream of mushroom soup)
1/4 cup milk just to thin a little
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. (Can cube chicken at this time when cooked)
2. Add cream cheese, soup and milk, mix together and cook on high for another 1/2 hour or until heated through and warm.
3. Serve over egg noodles or rice. We added asparagus on the side for a vege which only Brad and I ate but worth the try for the kids to experiment.
Sometimes I don't crockpot this but cook it up at night and it is still very good. I also buy chicken in bulk, bake it, cube or shred it, and freeze in individual baggies to use in a meal such as this one. One less step for me at dinner time.
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