Italian Cream Chicken
6 boneless skinless chicken breast
1/3 c. Italian salad dressing
1 can (10.5 oz.) cream of chicken soup
1 can (10.5 oz.) cream of mushroom soup
1 large can of sliced mushrooms, drained
1 8 oz. cream cheese
1/4 tsp. basil
1/4 tsp. parsley flakes
1 large bag of large egg noodles (example: No Yolk dumpling noodles), cooked & drained
Place chicken breast in slow cooker and pour the Italian dressing over them. Cook on slow for 3 hours.
In a bowl blend soups, cream cheese, mushrooms, basil and parsley; pour over chicken and cook for 1 more hour until meat is done and cheese has melted and mixed in.