Creamy Italian Chicken

• 2 lbs. boneless, skinless chicken breasts
• 1/4 cup butter, melted
• 8 oz. container cream cheese with chives, softened
• 10 oz. can condensed golden cream of mushroom soup
• 0.7 oz. pkg. Italian dressing mix
• 1/2 cup water

1. Cut chicken breasts into strips and place into a 3-4 quart crockpot.

2. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crockpot.

3. Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice. Serves 4-6