I got this from Liz whom I knew in Iowa City. It’s always been a family favorite, and I have shared it with many many people. It is quite adaptable to using different spices or ingredients to make it like you want. I have even used leftovers to make creamy chicken enchiladas before.
4-6 boneless, skinless chicken breasts, cut into bite sized pieces
½ cup chicken broth
1 pkg zesty or regular Italian seasoning mix–dry
1 can cream of chicken soup
1 (8-oz) pkg cream cheese
Rice
Put broth and chicken into crock pot. Sprinkle Italian seasoning over chicken. Cook on low 6-7 hours, high 3-4 hours. ½ hour before serving, melt cream cheese and soup in sauce pan. Pour in juices from crockpot. Or, you can remove the chicken and melt all in the crockpot, but it takes a bit longer. Put chicken in serving dish and pour sauce on top. Serve over rice.
Family is Everything 