4 boneless, skinless Chicken Breasts – sliced and cubed
1/4 cup salted butter
1 pkg dry Italian salad dressing mix
1 eight oz pkg Philadelphia Cream Cheese
1 (10.75 oz) can of Campbell’s Cream of Chicken Soup
1 pkg No Yolk Extra Wide Noodles or Dumplings
Put chicken, butter, and pkg of Italian dressing mix in a crock pot, mix together and cook on low for 6 hours.
Add cream cheese, cream of chicken soup together in a bowl and mix together until well blended. Add to crock pot
and turn crock pot on HIGH. Cook for 30-45 minutes
Cook noodles per directions on package. Drain. Serve hot chicken stroganoff atop the noodles.
Copyright 2013 Valerie Renèe