Crockpot Chicken--my fav!

1 lb. boneless, skinless chicken breasts (I have used 4-6 breasts, also thighs)
1 pkg. dry zesty Italian dressing mix
1 cup chicken broth
1 8 oz. pkg. cream cheese
1 can cream of chicken soup

Put chicken in Crockpot with 1 cup chicken broth.  Sprinkle zesty Italian dressing mix over the tip.  Cook 2 hours.  Remove chicken and cut it up.  With chicken aside, add cream cheese and cream of chicken soup to the Crockpot.  Cook until bubbling.  Add chicken.  Serve over noodles or baked potatoes.

Carolyn's Chicken and Rice Casserole

My husband's mom had some recipes in a family cookbook.  This one is one I've altered a bit, so I'll post my version and then this original.
 
1 can cream mushroom soup (or whatever cream soup on hand)
1 can celery soup (or whatever...)
1 cup raw rice
2 cups milk
1 tsp. parsley flakes (or Italian herbs, or whatever you've got)
1 tsp. or so garlic powder
Salt and pepper to taste
1 chicken cut up into pieces (or chicken breasts)
Top with 1 package dry onion  soup mix, or Italian dressing mix, or whatever herbs you've got on hand, or those little crunchy onions, cheese...you get the picture--just make it yummy on the top. =)

Mix in 13X9 or larger casserole dish: soups, rice, parsley, and milk, garlic, salt, pepper.  Put chicken on top of mixture and top with topping.  Cover with aluminum foil if it might burn, but otherwise, I don't.  Bake at 350 for 1 to 2 hours, until chicken is completely done.

Carolyn's:
1 can cream mushroom soup

1 can celery soup

1 1/4 cup raw rice
1 1/4 cups water

1 tsp. parsley flakes (or Italian herbs, or whatever you've got)
Salt and pepper to taste
1 chicken cut up into pieces
Top with 1 package dry onion  soup mix.th

Then put it together and bake like above.

Somehow, no matter what topping I've put on, my husband gets in at the last minute and adds something else.  Today it was cheese.  Should I be offended?  Well, whatever...it always tastes great.