4 chicken breasts
1 tub herb cream cheese (I used low fat Garden Vegetable flavor)
1 can mushroom soup
1 envelope italian salad dressing mix, dry 1/3 c water
Mix together, pour over chicken and cook on low in crock pot 6-8 hours.
If frozen, defrost first. (I don't always thaw my chicken - just cook longer from frozen)
No comments:
Post a Comment