Cream Cheese Chicken
1 - (.7 ounce) envelope Italian dressing mix
1/2 cup butter
2 lbs boneless skinless chicken breast
1 (10 oz) can cream of chicken soup
1 (8 oz) package cream cheese
Turn slow cooker on high. Melt butter in bottom of slow cooker. Stir Italian dressing mix into butter until well mixed. Cut chicken breasts into 1 inch strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese to the liquid in slow cooker. Stir to melt and mix until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into the freezer bag. Label and freeze.
To serve: Thaw. Heat and stir until smooth, hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.