Crock Pot Chicken

4 - 6 skinless chicken breasts, thawed
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope Italian salad dressing mix or 2 cups Italian dressing
8 oz cream cheese
1 small can chopped green chile (if desired)
6-8 cups cooked rice

Combine butter, soup, and dressing in crock pot. Place breasts in crock pot and coat with sauce. Cook all day on low or high for 4 hours. An hour before you serve, add cream cheese and shred chicken (add green chile if desired). Serve with cooked rice: pour sauce over rice and serve.

Contributed by Lori Stromberg

Gourmet Chicken

6 Chicken Breasts
6 slices of Cheddar Cheese (I use Colby Jack)
2 Cans Cream of Chicken Soup
2 Tablespoons mayonnaise
1 cup milk
1 box Stuffing Mix
1 cup butter

DIRECTIONS
Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender

Contributed by Megan Tea
Thank you Megan!