Cream Cheese Chicken

I'm going to start these posts with an apology. I found several recipes via blog/other internet sources. I completely failed to document which blog post or internet post I found them from. Please, if you see a recipe on here that you feel you deserve credit for, I would be happy to edit and give credit where it is due.

You will need:

1-2 pounds of chicken (I used 4 very large chicken breasts)

1 stick of butter

1 8oz. of Cream Cheese

1 package Italian Dressing Mix (low sodium package recommended-I didn't use this recommendation, and I definitely should have)

1 can Cream of Mushroom Soup (low sodium can recommended-I didn't use this recommendation, and I definitely should have)

Pasta (any of your choice!)

1. Melt your butter in the crockpot:

2. Add your package of Italian Dressing Mix to the melted butter.

3. Slice raw chicken breasts into strips, and add to the mixture. Allow to cook on high for at least 2 hours to allow chicken to cook.

4. Once the chicken is cooked, add Cream of Mushroom Soup and cream cheese. Mix thoroughly. Keep on high until simmering.

5. Serve over your favorite pasta!

We loved this recipe! I would definitely follow the low sodium recommendation on the soup and Italian Dressing mix. It was slightly saltier than I would have preferred, but it was definitely still very good. This amount made enough for Jason and I for the evening, leftovers for lunch the next day, and enough to freeze for Ethan's arrival.

To freeze, I put the remainder of the chicken mixture in a FoodSaver bag and flattened it (a flat FoodSaver Bag goes in my freezer the easiest). I then borrowed my Mom's FoodSaver Machine and sealed it airtight, and placed it directly in my freezer. It's ready to go whenever we want it again!