Chicken, Crockpot, Pasta
6-7 pieces boneless, skinless chicken breasts frozen or thawed
1 envelope Italian dressing mix
1/2 cup water
8 ounces cream cheese softened
1 can cream of chicken soup undiluted
1 large bag egg noodles "homemade style"
freshly ground black pepper
Place chicken breasts in Pam-sprayed crockpot. Mix Italian salad dressing mix & water; pour over chicken. Pour soup on top. Cook on high 4 hours or low for 6-8 hours.
Add softened cream cheese & stir till chicken is shredded & sauce is mixed.
Cook noodles in boiling water till done. Drain & add to crockpot. Toss with chicken mixture & serve with black pepper.