Cream Cheese Chicken: 1/2 c butter 6 boneless, skinless chicken breasts 1/2 cup Italian dressing (bottle) 2 cans cream of chicken soup 4 oz cream cheese. Cook on low 6-8 hrs or on high 4-6 hrs. Shred chicken, then stir in cream cheese, cook 10 more mins. Serve over cooked rice or fettuccine noodles.
Creamy Bow Tie Pasta. We all loved this recipe. Instead of making it as a side dish I multiplied the recipe by 6 and added chicken. The leftovers didn't last long in the fridge either. One day we decided to add bacon but I preferred it without.