Yum! I'm sure most of you already have a recipe for this, but I LOVE it.... and it goes with my next post so I thought I'd add it here. Just a note, our crock pot cooks fast and doesn't take nearly as long. The chicken is usually cooked within 2 hours and then after adding the cream cheese mixture, we really just keep it long enough to heat everything up and get the cream cheese melted in.
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
Hot cooked rice or noodles
Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.
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1 comment:
someone brought this to me after my last baby was born. it was yummy and i'm glad to have the recipe now - thanks!
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