Creamy Ital­ian Chicken

posted Sept. 4, 2018 8:05 a.m. (CDT)
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8 oz cream cheese

1 can cream of chicken soup

1 Italian dressing mix packet

4 to 6 chicken breasts

3/​4 C water

Place all ingredients into labeled freezer bag and freeze. To cook, thaw bag in refrigerator overnight. Put contents in slow cooker and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Remove chicken, shred, and return to the crockpot. Serve over pasta with asparagus. Recipe courtesy of eatingonadime.com.






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