Chicken Stroganoff

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp. butter
• 0.7-oz. Zesty Italian salad dressing mix packet (or 3 tablespoons of homemade mix)
• 4-oz. reduced-fat cream cheese
• 10.75-oz. can reduced-sodium cream of chicken soup
• ¼ c. sour cream (reduced fat or regular is fine)
• bag of whole wheat egg noodles (12-16 ounces)

1. Place chicken, butter, and salad dressing mix into Bean Pot. Cook at 375 for 1 hour, until chicken is cooked through. Stir occasionally during cooking process if you are around.
2. Stir in soup and cream cheese. Cook  for another 35 minutes. Meanwhile, cook egg noodles according to package directions. Drain and set aside.
3. Add sour cream and stir stroganoff until evenly combined. Serve over warm egg noodles, or you can stir the noodles into the chicken mixture and serve it that way.