Tuesday, March 15, 2011

Itialian Cream Cheese Chicken

For all you recipe fans out there (especially easy recipe fans)...

Italian Cream Cheese Chicken
2-3 chicken breasts
1 can cream of chicken soup
8 oz cream cheese
1 package dry Italian dressing mix

Stir soup, cheese, and seasoning together.  ( I do it in a saucepan over low-medium heat for easier mixing.)  Place chicken in bottom of crock-pot.  Pour mixture over chicken.  Cook 4-6 hours on low, then shred the chicken.  Serve over rice or noodles.

[This recipe comes from "More Family Favorites" by Heather Brinson & Mandy Rohner]

Tony and I LOVE this meal.  We have always done it with rice, but I'm sure noodles would be just as delicious.  Besides being absolutely irresistible and super easy to make, another reason I like this meal is because it's great as leftovers.  We just warm it up in the microwave, make a fresh batch of rice, and it's good to go.

For those of you without a crock-pot (who doesn't?) try this out in the oven.  But please!  Don't cook it for 4-6 hours in the oven.  Try 375 degrees for 30-40 minutes, just until the chicken is no longer pink inside.  I'm curious to know if it'll work.  Let me know if you try.

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