2 pounds boneless, skinless chicken breasts
1/4 cup butter, melted
8 ounce container cream cheese and chives, softened
1 10 ounce can condensed golden cream of mushroom soup
1 0.7 ounce package Italian dressing mix
1/2 cup water
Cut chicken breasts into strips and place into a 3 to 4 quart crockpot. 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. Cover and cook on low for 6 to 8 hours. Stir well, then serve over hot cooked pasta or rice. Serves 4 to 6.
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