In the bag:
1 0.7oz. envelope Italian salad dressing mix
1 10 3/4oz. can cream of mushroom soup
salt and pepper to taste
1 T. dry onion flakes
1 8 oz. package egg noodles, cooked according to package directions and drained
From the kitchen:
3 T. butter or magarine
6 boneless, skinless chicken breasts
1 8oz package cream cheese, cubed
Directions:
Melta butter in a slow cooker. Coat chicken greasts with butter on both sides and place in a slow cooker. Sprinkle with salt and pepper, then dry salad dressing mix. (Don't add water.) Cover and cook on low heat 5 to 6 hours.
About 45 minutes before serving, mix soup, cream cheese, and ionion flakes in a small bowl. Pour over chicken. Cover and cook on medium heat, stirring occasionally, until cream cheese is melted and sauce is heated thoroughly. Serve over cooked egg noodles.
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