Creamy Italian Chicken

I started a little "Foodie Club" with some friends from church when I lived in Billings, MT. We would meet once a month to share recipes.  Each Foodie Friend would bring a recipe for a main course, a side, and a dessert. We focused on sharing menus we would use if we knew company was coming for dinner.  This recipe is a family favorite.  It's not a weekly meal by any means, but when I make it, Jack always says, "Why don't we have this more often?" It's quick, easy, and very tasty, perfect for busy nights or nights serving guests.  I give credit for this family favorite to Dixie Langeveld.

Creamy Italian Chicken

4 to 5 Chicken breast

1 Packet of Good Season's Italian, dry dressing mix

8 oz Cream cheese

1/4 cup Margarine or Butter

1 Onion, chopped

1 can of Cream of Chicken Soup

Garlic salt, to taste

Pepper, to taste

Rice or Noodles (bowties, penne, or egg noodles)

In a space pan, melt butter and chopped onion; sauté until tender, then add dressing mix.

Sprinkle the breast with garlic salt and pepper, then place it in the crockpot.  Pour butter mixture over chicken and cook for 2 hours on low. 

In the microwave, melt together cream of chicken soup and cream cheese; pour over chicken in the crockpot and cook on low for 4 hours.  Take out chicken and serve over noodles and rice, using the sauce as gravy.  

* I actually mix the onions and soup mix together and just cook everything all at once for 4 hours. I use my crockpot on busy days when I don't have time to check it multiple times.  It would work either way. 

We serve with a slice of homemade Peasant Bread and a side salad.