Easy, Amazing, Italian Chicken

This is another one from "I Dare You to Eat It." I've served it for a lot of get-togethers and people always rave about how good it is. I smile because it's one of the easiest things I've made, and fairly nutritious too. (I've had people say, "You've got to stop me--I shouldn't eat this much gravy--but it's so good, I just want more!" You'll smile too when you see the lowfat recipe.)

4 chicken breasts OR 2-3 cans cooked chicken chunks
1 can cream of chicken soup (10.5 oz)
1 can evaporated milk (12 oz)
1 pkg Italian dressing seasoning (look near salad dressing in the store; Kroger brand costs 50 cents)

Oil slow cooker and add thawed, boneless, skinless chicken breasts. Combine soup and dry salad dressing seasoning and pour over chicken. Cook on low for 4-5 hours. When ready to serve, stir canned milk into the sauce.

You can make it much faster if you use cooked chicken--just 10 minutes on the stovetop. I've also done it with frozen chicken in my crockpot (although, is that really safe?)

Serve over instant mashed potatoes, baked potatoes, hot noodles, or plain rice. You can also add any combination of vegetables. Use leftovers for Hawaiian Haystacks with a twist and you've got another easy meal.