Chicken Stroganoff

In a slow cooker, combine the melted butter, cream of chicken soup, water or chicken broth, and the dry Italian dressing mix. Whisk until combined.

Add the chicken to the slow cooker and stir to coat it in the sauce.

Cover and cook on low for 5-7 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

Using two forks, shred the chicken directly in the slow cooker.

Add the whipped cream cheese and sour cream to the slow cooker.

Cover and turn the slow cooker to high while you prepare the mushrooms and noodles.

While the sauce finishes, heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook until tender. Season with seasoning salt or salt and pepper to taste.

Cook the egg noodles according to package directions.

Stir the sauce in the slow cooker until the cream cheese and sour cream are fully melted and incorporated. Taste and add more seasoning salt if needed.

Serve the creamy chicken stroganoff over the cooked egg noodles. Top with the sautéed mushrooms and a sprinkle of grated parmesan cheese, if desired.