4 boneless, skinless chicken breast halves, cut in strips or chunks
1 envelope of dry Italian salad dressing mix
1/4 cup of water
8 oz. pkg of cream cheese, softened
2 cans (10 ¾ oz.) cream of chicken or mushroom soup
Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low for 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over rice or noodles.
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