Slow Cooker Chicken Stroganoff

     Alright, the Holidays ran away with me and now it's time to get back to updating on my latest cooking exploits!  I apologize for my absence.  But hey, we went out of town for 2 weeks, announced that we're expecting our first child, and I've been trying to get back into the swing of things since returning from our travels!  Other than being a walking zombie from the immense fatigue I've experienced the last 12 weeks, I have still been cooking some blog-worthy meals!  Here's a really quick easy one for you!
     This chicken stroganoff recipe is perfect for Sunday dinner.  I put it in the slow cooker before church and then had a low-stress dinner when we got home!

Ingredients: 

4 skinless, boneless chicken breast halves - cubed

1/8 c. margarine

1 (.7 ounce) packaged dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

2 (10.75 ounce) can condensed cream of chicken soup

Egg noodles 

Directions:

1.  Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours

2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. 

3.  Serve over egg noodles.  (I used whole wheat noodles... Yummy!) 

It's that easy.  The original recipe calls for one can of cream of chicken soup but my husband isn't a huge fan of cream cheese so I diluted it a bit.  He LOVED it.  And I thought there was still plenty of cream cheese taste.  So take your pick, 1 or 2 cans of soup.  This feeds about 5-6 people.