Italian Chicken
by: Jean Johnson
2-3 boneless, skinless Chicken Breasts
1 large can Cream of Chicken soup
1/2 to 3/4 can of Water
1 8 oz. pkg. Cream Cheese
1 pkg. Italian Dressing Mix
Boil chicken breasts until done. Cut into bite sized pieces. Combine remaining ingredients and stir until well blended. Add Chicken pieces, heat through and thicken if necessary. Serve over favorite noodles or rice.
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