Italian Cream Cheese Chicken

3 chicken breasts, cut into bite size pieces.
Italian dressing (1/2 to 3/4 of a 16 oz bottle)
1-8 oz pkg cream cheese
1- 10.5 oz can cream of chicken soup
1 cup water
1 tsp dried basil

Stovetop method:
Fry chicken in the Italian dressing until cooked through. In a separate bowl mix cream cheese, soup, water and basil. When chicken is done add the cream cheese mixture. Cook until heated through. Serve with rice.

Crockpot method:
Soak chicken in crockpot with Italian dressing (dressing must cover the chicken). Let cook on low for 4 hrs. In a separate bowl mix cream cheese, soup, water and basil. When the chicken is done drain some of the liquid out, (I like to keep about 3/4 cup in) and add the soup mixture. Cook for 1 more hour. Serve over rice.