(From The Kitchen of Erin Cummings)
4 frozen chicken breasts
1 can cream of chicken soup
½ stick of butter
1 envelope dry Italian dressing mix
8 oz. room temp. cream cheese
Angel Hair Pasta
Put chicken breasts in crock-pot. Melt butter and pour over chicken. Sprinkle with entire packet of Italian dressing mix. Cover and cook 4 hours on HIGH. When done, shred chicken with a fork. Blend soup and cream cheese and pour over shredded chicken. Cook and additional 30 minutes and serve over angel hair pasta or whatever other pasta you like.
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