Slow Cooker Chicken Stroganoff

Very easy, very Yummy - enough said. This is another one of those "don't judge before you've tried".
(...Sorry Leslie, this one isn't new to you.)

Crock Pot Chicken Stroganoff

• 4 boneless, skinless chicken breast, cubed
• 1/8 cup margarine
• 1 package dry Italian salad dressing mix
• 1 (8 ounce) package cream cheese (I prefer to use the reduced fat, or nufatchel cheese, but NEVER EVER fat free)
• 1 (10.75 ounce) can reduced fat/healthy requests condensed cream of chicken soup

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 7 hours. *The chicken will be golden brown and have a roasted taste and appearance - something that wouldn't happen if soup was added at the beginning. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Serve with no-yolks egg noodles or pasta of your choice.

Since I there are a lot of variables (like how many ounces of chicken you use, what kind and how much pasta you pick), I don't feel comfortable giving you nutrition info since it could vary so much. But I can tell you that this is a pretty healthy recipe to taste so rich and yummy. Give it a try and enjoy!