2-4 chicken breasts
1 cube butter
1 pkg Good Seasoning Italian Dressing, dry (I used Montreal chicken seasonings instead)
8 oz cream cheese
1 can cream of chicken soup
1/2 can water or milk
pasta or rice.
Place the chicken, butter, and dry italian dressing in crock pot. Cook 3-4 hours on low.
Take chicken out and shred it
Add cream cheese, cream of chicken soup, and water or milk.
whisk together until most of the lumps are gone. Put chicken back in for about an hour. Serve over pasta or rice.