My family loves this. this recipe came from Christy at christysclipart.com
Cream Cheese Chicken
from Suzanne Brenchley
1 frying chicken -- cut up (or use 3 pounds of boneless skinless breasts)
2 tablespoons melted butter or margarine
salt & pepper -- to taste
2 tablespoons dry Italian salad dressing (1 pkg.)
1 can condensed chicken soup
8 ounces cream cheese -- cut in 1" cubes
1 tablespoon onion – minced (optional)
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 minutes.
To freeze: Cool and place in 1 gallon Ziploc bag. Lay flat to freeze.
To Serve: Reheat and serve over rice, pasta or potatoes.