This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, though. One person thought it was this person’s, and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.
1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts
Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.
Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.