This recipe was given to me by my dear friend Lynn.
4-6 frozen chicken breasts
1 package dry Italian salad dressing mix
1 can chicken broth
8 oz. cream cheese
12-16 oz. pasta (I use angel hair because it cooks quickly)
Place chicken in crock pot and sprinkle dry mix on top. Add the can of broth and cook on high for 4 hours. Add the cubed cream cheese, shred the chicken a little with two forks or some scissors, and stir well. Continue to cook for 30 minutes or until cream cheese is melted. Stir. While the cream cheese is melting, cook the pasta. You can either spoon the chicken and sauce on each plate of pasta, or mix the whole thing together in a big bowl (or the pot you cooked the pasta in). Enjoy!