A co-worker gave me this recipe.
1 8-oz. container cream cheese (plain or onion & chive)
2 cans cream soup (any combination of cream of celery, cream of mushroom, or cream of chicken)
4-6 boneless chicken breasts
salt & pepper
egg noodles or rice, cooked according to package instructions
Melt cream cheese and soup together over stove and stir until smooth. Salt and pepper chicken breasts and put into slow cooker. Pour soup mix over chicken and cook on low for 5-6 hours. Serve over rice or noodles.
Note: I tested this recipe with one can cream of celery soup and one can cream of chicken soup.
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