1 8 oz package of lowfat cream cheese
2 cans cream of chicken soup
1 teaspoon chicken bullion
2 large chicken breasts
1/2 bottle fat-free zesty Italian salad dressing
2 cups rice
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
If freezing, place all ingredients (expect rice) in large freezer bag. When ready to cook remove from bag and place in crock pot. Cook on low for 6-8 hours or until chicken is tender. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
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