Creamy Crockpot Chicken

1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. cream cheese
1 packet dry Italian salad dressing mix
4-5 boneless, skinless chicken breasts

Put chicken in crock pot and cover with remaining ingredients. Don't worry if they're not mixed together, they will mix well when you shred the chicken in the end. Cook on low setting for six hours or on high setting for four hours. In the last half hour of cook time, shred the chicken into bite size pieces. Serve over rice or noodles. For a low-fat version, use low fat soups and low fat cream cheese. (Don't use non fat cream cheese, it's yucky!)

From whence it came: A really really good friend of mine, Kerinda VanWagoner, gave me this recipe. Kerinda has lots of good recipes, and you will see her name on my blog again, you can be sure of that! Here's a funny story. One afternoon I stopped by her house and something smelled really good. I asked her what it was and she gave me a bite of the chicken. It was so good. Her kids were there at the time and from that day forward they have called this recipe Sister Anderson's Chicken. (In our church, we call each other Brother and Sister because we believe we are all children of God, which makes us brothers and sisters.) So, I now have a really yum-e chicken recipe named after me. Thanks, VW kids! Kerinda is a true friend and has brought a lot of comfort to my life, and her recipe will bring comfort to your tummy!

Why it's blogable: These two reasons are getting really boring...easy and yum-e! Oh, and here's a third...kid friendly. I really think your kids will like this recipe. Mine love it! Crock pot cooking is the best, and this recipe proves it! It's good leftover, too!

Hope you enjoy stirring it up!