Ingredients:
4 boneless skinless chicken breasts, cut into chunks
1 envelope Italian salad dressing mix
3/4 cup water
1 (10 ounce) cans cream of chicken soup
1 (8 ounce) packages cream cheese
Directions:
Mix water and dressing.
Pour over chicken in the bottom of a skillet.
Cover and cook chicken until done and no longer pink.
In a small mixing bowl, beat cream cheese and soup until no longer lumpy (it may help to heat in microwave).
Pour over chicken and heat through.
Serve over rice or pasta.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.