Creamy Italian Chicken

2 lbs chicken, cut into small pieces
1 1/2 cups uncooked rice
8 oz cream cheese, softened
1 can cream of chicken soup
1 packet of Italian dressing mix
1 can chicken broth

Put the chicken into a 9X13 pan coated with nonstick spray. Pour rice on top. Beat cream cheese until soft. Add soup and dressing mix. Beat for a minute or two. Add the broth whisk into the cheese mixture. Pour the sauce over the chicken and rice and bake, covered, at 400 degrees until the chicken is cooked and the rice is soft (about 30-45 minutes).

Alternately, put 1-3 pounds of chicken in the crockpot. Dump chicken soup, chicken broth, and the packet over the chicken. Cook on low until the chicken breaks apart (6-8 hours probably) or is cooked through (thighs tend to break apart more than breasts. There is no need for cutting the chicken when you use the crockpot). An hour before the food is done, cut the cream cheese into chunks and stir into the pot. Serve over rice.