4-6 chicken breasts
½ cup water, (unless chicken breasts are frozen, then you don’t need water)
1 pkg dry onion soup mix
1 8 oz. cream cheese (I use the Neufchatel lower fat kind)
1 can cream mushroom soup
Put in crock pot and cook on low for about 6 hours. (You can vary the time and the high or low temp depending on if they’re frozen, etc. and how much time you have.) At the end, shred the chicken and serve over rice.
Very easy and yummy!
- Teresa Rawlins
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