You can either serve the salad right away, or let it chill in a covered container in the fridge for up to 1 day before serving
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Ingredients 1.52 pounds boneless, skinless chicken breast 8 ounces cream cheese, cubed 2 cans cream of mushroom soup 1 packet dry ranch mix noodles for serving (see note) Instructions In a slow cooker layer chicken, then ranch seasoning mix, top with cream of mushroom soup and finally cubed cream cheese
