1 block [light] cream cheese, at room temperature
1 can cream of chicken soup
1 pkg Italian dressing mix
4 chicken breasts (mine were still frozen)
1/4 c water
4-5 c cooked rice
1. Combine cream cheese, soup, and dressing mix in slow cooker; add chicken and cover with mixture.
2. Drizzle water over chicken and cook on low for 6-8 hours.
3. Shred chicken and mix back in to slow cooker; stir in rice and serve.
For leftovers:
Wrap in crescent rolls with some Cheddar cheese and follow baking directions.
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