Patty Ravert
1 package (40 oz) chicken tenders or breasts
2 cans cream soup (chicken, celery, or mushroom)
1 package (8 oz) cream cheese, softened (low-fat OK)
1 package dry Italian salad dressing
I can milk (use empty soup can)
rice, potatoes or noodles
1. Place frozen chicken in crockpot. Mix other ingredients and pour over chicken.
2. Cover, cook on high for 4 hours or on low all day.
3. Serve over rice, mashed potatoes, or noodles
Print Recipe
Tuesday, February 16, 2010
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