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.