4 boneless Chicken Breasts
1 (8-ounce) package Cream Cheese (softened)
1 (10-ounce) can Cream of Chicken Soup
1 (10-ounce) can Cream of Mushroom Soup
1 (.7-ounce) packet Italian Salad Dressing & Recipe Mix
1/4 cup Milk
1 (12-ounce) bag Extra Wide Egg Noodles
Shredded Parmesan
DIRECTIONS:
Layer chicken breast in the bottom of the crock pot. In a large bowl, combine cream cheese, cream of
chicken soup, cream of mushroom soup, salad dressing mix and milk, then stir until combined. Pour over
chicken breast. Cook on low for 6 hours. Using a large spoon, gently break apart chicken and stir together
with sauce. Cook pasta noodles according to package directions. Serve chicken over noodles and sprinkle
with Parmesan cheese.
1 (8-ounce) package Cream Cheese (softened)
1 (10-ounce) can Cream of Chicken Soup
1 (10-ounce) can Cream of Mushroom Soup
1 (.7-ounce) packet Italian Salad Dressing & Recipe Mix
1/4 cup Milk
1 (12-ounce) bag Extra Wide Egg Noodles
Shredded Parmesan
DIRECTIONS:
Layer chicken breast in the bottom of the crock pot. In a large bowl, combine cream cheese, cream of
chicken soup, cream of mushroom soup, salad dressing mix and milk, then stir until combined. Pour over
chicken breast. Cook on low for 6 hours. Using a large spoon, gently break apart chicken and stir together
with sauce. Cook pasta noodles according to package directions. Serve chicken over noodles and sprinkle
with Parmesan cheese.