This chicken is moist and tender, and everyone always loves it. Plus it’s fast and easy.

Today’s version:

3 chicken breasts
1 can cream of chicken soup
1 packet Good Seasons Italian Dressing (dry)
4 oz cream cheese
2-4 T sour cream
1-2 T dehydrated onion

Place chicken and half of the cream of chicken soup in crock pot. Sprinkle with dry Italian dressing. Cook on low for about 5 hours. 1 hour before serving combine remaining ingredients in medium bowl and microwave for about 1 minute, until cheese is soft enough to combine (or do it in a saucepan on the stove). Pour over chicken and continue cooking on low until ready to serve. Serve over egg noodles, pasta, rice, or with mashed potatoes.

*This chicken shreds easily.

*If you add the cream cheese at the beginning of the cook time, you’ll get major build-up around the sides of the crock pot. The sauce is also much thicker, and there’s less of it.