Cream Cheese Chicken

1- 0.7 oz. Italian dressing envelope mix
1/2 cup butter
2 lbs. bonesless skinkess chicken breasts
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese

Turn slow cooker on high.  Melt butter in botom of slow cooker.  Stir Italian dressing mix into butter until well mixed.  Cut chicken into 1-inch strips.  Place in slow cooker and stir to coat with butter and dressing mix.  Cover and cook on high for 2 hours.  Remove chicken to plate to cool.  Add cream of chicken soup and cream cheese to liquid in slow cooker.  Stir to melt and mix until smooth and creamy.  Remove sauce from slow cooker and allow to cool.  Place chicken and sauce in freezer bag.

To serve: Thaw.  Heat and stir until smooth, hot and bubbly.  Serve over mashed potatoes, rice or noodles.