6 to 8 boneless, skinless chicken breasts
2 tablespoons melted butter
2 tablespoons or 1 small package dry Italian salad dressing mix
Salt and pepper
1 tablespoon chopped onion
1 can cream of mushroom soup
6 ounces cream cheese
1/2 cup water

Wash chicken and pat dry. Place in crockpot. Drizzle butter and sprinkle salt, pepper and dry salad dressing mix on each layer. Cover and cook on LOW for 5 to 6 hours.

About 45 minutes before serving, mix soup, cream cheese, water and onion in small saucepan. Cook and stir until smooth and bubbly. Pour over chicken. Cover and continue to cook for 30 minutes.

Serve over rice or noodles.