Thursday, January 12, 2012
My fabulous sister-in-law introduced me to this recipe and I would classify it as a comfort food.
5 - 6 Frozen Boneless/Skinless Chicken Breasts (or the equivalent of tenders)
2 (10 oz) cans of Cream of Chicken Soup (or, if you're like me, make your own here)
1 packet of Italian Dressing Seasoning
1 (8 oz) package of Cream Cheese
1. Place chicken in your crockpot.
2. Dump soup and dressing packet on top. When I make soup base, I mix the Dressing seasoning into the soup and then add it to the crockpot.
3. Cube the cream cheese, and throw it in on top of the chicken.
4. Cook on low, 4 - 6 hours*.
Serve over rice. Brown rice is pictured here, but my kids like white rice.
*I imagine you can cook this in your oven for not as much time. Try thawed chicken at 350 for 45 mins to an hour and let me know how it turns out! :)
Source: My Fabuloso Sister-in-Law, Debbi