4 to 6 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese
1 to 1 1/2 cups chicken broth or water (optional)
2 cans cream of chicken soup (or favorite cream soup)
1 pkg. dry Italian salad dressing mix
2 Tbsp. to 1/2 cup butter (optional)
Place all ingredients in crockpot and simmer on LOW all day (8 to 10 hours). Shred or chunk chicken about an hour before serving; continue to simmer. You may add steamed vegetables just before serving, if desired.
Serve over rice, mashed potatoes, noodles, or toasted French bread.
Make a big pot and freeze it for several dinners.
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