I can't take credit for this recipe. It was shared on my scrapbooking board a few years ago.
Italian Cream Cheese Crock Pot Chicken
4-6 boneless skinless chicken breasts (whole or cut up) - i cut mine up into chunks
1/2 stick butter
1 package dry Italian salad dressing mix
1/4 cup water.
1 can cream of chicken soup
1 8 oz package of cream cheese at room temp (I use light cream cheese)
Melt butter and pour over chicken in crock pot. Whisk together packet of Italian dressing mix and 1/4 cup water. Pour over chicken. Cook on high for 4 hours. Mix cream of chicken soup and cream cheese together. Stir into chicken. Cook an additional 1/2 hour. Using a whisk, stir sauce to get rid of any lumps. Serve over pasta. (we like it over egg noodles or ziti)
(it sounds fattening but I have used Fat Free soup and Light cream cheese so it wasn't *too* bad)
I serve it over noodles with steamed carrots on the side. Enjoy!
1 comment:
I made this today and I thought I'd share the result. For starters, my two youngest kept making yum and ooh and "this is soooo good" sounds, so it was a hit.
But I didn't follow the recipe. Not on purpose - I'm just an idiot. I started reading down the list of ingredients and dumping them in the crock pot before I realized that some weren't supposed to be in there until 30 minutes before. Oh well.
I didn't double it.
I put in a can of water (in addition to that in the recipe) to mix with the can of soup since it was condensed - I don't cook much so I didn't know if I should or not.
But, 30 minutes before, I added a 2nd can of soup with no extra water - to thicken it a little.
It turned out good. Served over egg noodles with green beans.
I don't know if it tasted like its supposed to if you make it the RIGHT way, but it tasted good. Thanks for putting this on your blog - it gave me something easy to make that I would actually DO!
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