4 whole chicken breasts
1 (23 oz.) can cream of chicken soup (family size)
1 (10 oz.) can cream of mushroom soup
1 1/2 cups water
1 env. dry Italian salad dressing mix (Good Seasons)
1 (8 oz.) pkg. cream cheese

Combine all ingredients in Crock-Pot. Cook on LOW for 5 to 6 hours.

Remove chicken and stir all remaining sauce. Cut chicken into cubes or shred chicken. Stir chicken back into sauce.

Serve over cooked rice or noodles!

Serves 4.

Submitted by: Jill S.