Cream Cheese Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

1/4 cup melted butter or margarine

Salt & pepper, to taste

2 packets dry Ranch or Italian Dressing Mix

1 can cream of chicken soup

8 ounces cream cheese, cut into cubes

1/2 c chicken broth

1/2 chopped onion

Directions:

Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.

I serve with rice, pasta, or mashed potatoes. You can add in broccoli or other veggies for variety.