This was a hit among my kids and in fact, Beau has requested this meal again already! Sorry, once again no picture... This time it was just too unappetizing of a picture - it definitely tasted better then it looked! :) I used my shredding method in my mixture but walked away and left it a little too long. Instead of shredded it was ground and THAT did not look pretty... Oh well, I guess I will have the chance to try it again since the kids are clamouring for it again!
Italian Cream Cheese Chicken
(recipe found at www.jamiecooksitup.blogspot.com)
1 (.07 ounce) package good seasons zesty italian salad dressing mix
1/2 cup butter, melted
4 boneless, skinless chicken breasts
4 ounces cream cheese
2 (10.5 ounces) cans cream of chicken soup
1 (12 ounces) package fettuccine noodles
Melt butter in microwave and add dressing packet to butter. Stir it around to combine. Place chicken breasts in crock pot (I used frozen) and pour butter mixture over the top of the chicken. Cover crock pot and cook on high for 4 hours or on low for 7 hours. When chicken is no longer pink in center, add cream cheese and soup. Pop a fork into the pot and stir it all together until smooth. Place shredded chicken back into crock pot, stir, cover and cook on high for 20 minutes or until heated through. Cook fettucine according to package directions. Pour chicken mixture over pasta and serve.