Italian Chicken

2 boneless skinless chicken breast
8 oz can of cream cheese
8 oz can of sour cream
1 (10 oz) can of cream of chicken soup
1/2 an envelope of dry Italian salad dressing mix

Cook thawed chicken breast in boiling water for 15-20 minutes
While chicken is cooking set our cream cheese to soften
Once chicken is done strain and let cool
While chicken is cooling combine cream cheese, sour cream and soup in a sauce pan and stir mixture on medium heat until smooth and well blended
Stir in Italian dressing mix
Turn heat down to low to continue to cook sauce (stir occasionally)
Shred chicken
Stir in shredded chicken and serve over rice

Note: This is great to double (or more) and freeze for future enjoyment