1lb skinless, boneless chicken
1/4 cup margarine
1 (.7oz) package dry Italian-style salad dressing mix
1 (8oz) package cream cheese
2 (10oz) can condensed cream of chicken soup
1 lb of egg noodles.
- Cut chicken into cubes.
- Add chicken, margarine, dressing mix, cream cheese and soup in slow cooker; mix together and cook on low for 5 to 6 hours.
- Stir everything around every 2 hours if possible.
- When you’re ready for dinner, cook your egg noodles for 10 minutes until tender.
- Serve the chicken mixture over a plate of your egg noodles.