ITALIAN CHICKEN

2-3 Large Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Package Italian Dressing Dry Mix
8 Ounces Cream Cheese
4 Ounces Butter or Margarine

Soften cream cheese and add to dressing mix, soup and butter. Mix well. Pour over the top of your chicken breasts in your Crockpot. Cook for 4 hours on high or 8 hours on low. Shred chicken once done. Allow to set for 5-10 minutes to thicken. Serve over rice or egg noodles.