Creamy Italian Chicken
Shredded Chicken in a creamy Italian sauce served over rice or pasta
- 4 Medium - Bnls Skinless Chicken Breast
- 1 Pinch - Black Pepper
- 2 Can - Cream Of Chicken Soup
- 1 Envelope - Italian Seasoning
- 1 Block - Cream Cheese
- 1 Bunch - Minced Fresh Parsley
Spray a large slow cooker insert with cooking spray. Lay chicken breasts in the bottom. Season with Italian seasoning and pepper, to taste. Pour cream of chicken soup evenly over chicken. Lay the cubed cream cheese all over the top. Cover slow cooker with lid and cook on low heat 5 to 6 hours OR on high heat 3 hours. Carefully shred chicken with two forks and mix up the sauce. If it’s too thick you can thin it out with a little milk. Serve over cooked noodles, rice or mashed potatoes and garnish with parsley.