In a crock pot, combine:
1 8 oz pkg cream cheese
1 pint sour cream
2 cans cream of chicken soup
Add 5-6 chicken breasts, trimmed and cut up into about 3 pieces per breast. Cook on low for 7-8 hours. Shred chicken pieces and return to sauce. Serve over rice and add toppings. YUM!!
**I like to use low fat sour cream, reduced fat cream of chicken soup, and Neufchatel for this recipe, because you really can't tell the difference, and anytime you can eat low(er) fat and not notice, I am all for it!
Suggested toppings:
Chow Mien Noodles
Diced pineapple
Diced bell pepper
Slivered almonds
Chopped celery
Cheddar cheese
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