2 cans cream of chicken soup
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese
Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.
When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.
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