From: B11 Ward Cookbook (Tracie), adapted
Ingredients:
- 8 ounces bowtie pasta
- 1/2 cup butter or margarine
- 1/2 envelope italian salad dressing mix
- 4 boneless skinless chicken breast halves
- 10.75 ounces canned cream of chicken soup
- 1/2 soup can water
- 4 ounces cream cheese, cut into chunks
- cooking spray
- Prepare noodles according to package directions.
- Grease slow cooker with cooking spray (slow cooker is optional).
- In a skillet over medium heat, melt butter, then whisk with italian dressing mix. Add chicken and cook until no longer pink.
- Whisk soup and water into either skillet or slow cooker. Mix in cheese (and chicken).
- For slow cooker, cover and cook on low for 2 hours, then stir and cook another hour.
- For skillet, let simmer over medium-low heat, stirring occasionally, until cheese is melted and blended well.
- Serve over noodles.
