Creamy Italian Chicken

This is an old tried and true recipe that can be done in the crock pot or the oven. I did it in the oven Monday night, because I didn't have time to do it in the crock pot by the time I thought about getting dinner going. I'll give both versions. This is one of the few meals that EVERY kid in my family AND my husband likes. As some of you know, that's a HUGE deal!

Ingredients

1 Pkg of Good Seasonings Dry Italian Dressing Mix
1/2 cup of water (or white wine)
8 boneless, skinless chicken breast pieces (halves) - enough for 8 people
1 package of 1/3 less fat cream cheese
1 can of 98% fat free cream of chicken soup
1 small cooked package of noodles of your choice (I used whole wheat spiral pasta on this night)

TO DO IN OVEN:
Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray. Lay the chicken in the bottom of the pan. Mix together the cream cheese (may want to soften it in the microwave for a few seconds to soften it up to make it easier to stir in), soup, dressing mix, and water or wine (as I've said, we don't have wine around the house so I just pick up some cooking wine that can usually be found near the salad dressing mixes, condiments, croutons, etc. ... I'm sure a good drinking wine would taste even better). Pour the soup and cream cheese mixture over the chicken and bake for about an hour. Serve over cooked noodles.

TO DO IN CROCKPOT:
Plan to put this in about 4 hours before you need it. Spray the crock with cooking spray. Place the chicken in the bottom. Mix together the dressing mix and the water or wine. Pour it over the chicken. Let it cook on high for about 3 hours. Mix the soup and cream cheese together. Pour it over the chicken and let it cook for another hour. Serve over cooked noodles.