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Slow Cooker/ Freeze Meal version:
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1) Turn your slow cooker on high and add butter.
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While butter is melting, cut chicken breasts into 1 inch strips.
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When the butter has completely melted, add dressing mix and stir until well mixed.
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Then add chicken strips; stir to coat strips with the butter and dressing mix.
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Cover and cook on high for 2 hours.
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2) Remove chicken to plate to cool, leaving the butter mixture in your slow cooker.
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Add soup and cream cheese; stir to melt and mix well until smooth and creamy.
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3) For dinner tonight: combine sauce and chicken serve over pasta, rice or mashed potatoes.
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To Freeze: Remove sauce from cooker and allow to cool.
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Combine chicken and sauce; pour in a gallon re-sealable freezer bag.
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Seal.
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I would put it in another bag (just to be safe!)
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Label & date; place in freezer.
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Start the bag in your freezer laying completely flat once it is frozen solid you can stand it up, move around, etc.
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without worrying about spillage.
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4) To serve: Thaw.
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Heat in a saucepan until piping hot and bubbly.
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Serve over pasta, rice or mashed potatoes.
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Non-slow cooker/Eat tonight option:
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1) Melt butter in a large pan; once melted add Italian dressing mix and stir until combined.
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2) Cut chicken breasts into chunks, approximately 1 x 1.
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Add chunks to butter mixture and cook on medium-high heat until cooked through.
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3) Remove chicken from pan (I put it in a bowl and set in my microwave to stay warm).
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To the rest of your butter still in the pan add the soup and cream cheese.
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Stir well until melted, smooth and creamy; this takes just a few moments.
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Remove from heat.
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4) Now from here you have a couple options: 1) Shred up the chicken and mix into sauce; then toss with pasta.
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2) Keep the chicken chunky, mix into sauce and toss with pasta.
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3) My route- keep it all separate and let people do what they will!
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Another option: Add mushrooms (fresh or canned) when you add the soup and cream cheese.
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Yum!
