1 16oz bottle Italian salad dressing (about 2 cups)
1 package Italian salad dressing mix
2 8oz packages cream cheese, softened
2 cans condensed cream of chicken soup
3-4 pounds skinless, boneless chicken breasts or thighs
shredded parmesan cheese (optional)
In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth. Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through. Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.
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