Serves 4 to 6. Recipe is by Janice Bettencourt.
1 (10.75-oz.) can cream of mushroom soup
1 (10.75-oz.) can cream of chicken soup
1 (8-oz.) pkg. cream cheese, softened
4 tbls. melted or softened butter
1 pkg. dry Italian dressing mix
4 to 5 boneless, skinless chicken breasts
1. Mix soups, cream cheese, butter and Italian dressing really well. Put chicken into slow cooker and coat well with mixture.
2. Cook on Low 6 to 8 hours. Serve over fettuccini or rice.