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Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix

1/4 cup water

1 package (8 ozs.) cream cheese, softened

1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat

1 can (4 ozs.) mushroom stems and pieces, drained



Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.



Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!

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Sugar Cookies

 (easy no-roll) Makes 4 dozen.

Ingredients:

2 cups flour ½ tsp. baking soda

1 cup butter (2 sticks) softened ½ tsp. salt

1 cup granulated sugar 1 large egg

1 tsp. vanilla extract ½ tsp. cream of tartar

*Assorted color sugars.

Directions: (1) Pre-heat oven to 400F. (2) In a large bowl of electric mixer, at medium speed, cream butter with sugar and egg until very light and fluffy. (3) Sift flour with salt, baking soda and cream of tartar right into the bowl. Beat at low speed until well combined: beat in vanilla. (4) Drop by rounded teaspoon onto un-greased cookie sheet. Dip bottom of glass in sugar and press cookies to flatten slightly. (5) Bake 8 to 10 minutes, until golden. Cool on wire rack.

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