Saturday, May 16, 2009

Crock Pot Cream Cheese Chicken

Cream Cheese Chicken

6-8 boneless chicken breasts, fresh or frozen
1 cube margarine
1 package Good Seasonings Italian dressing mix
1-2 cans cream of chicken soup
1 8 oz. brick cream cheese
1/2 cup water if using fresh chicken (not frozen)
1 pkg bowtie or egg noodles, or rice, or potatoes

Slice margarine cube and spread around the bottom of the crock pot. Sprinkle dressing mix on chicken, both sides. Cook in crock pot 5-6 hours on low, 3-4 hours on high. Leave the cream cheese out all day (covered) so it's really soft and mix it really well with the soup. After the chicken is done cooking, if there is a lot of liquid you can drain some of it, (I usually leave most of it and may add a 2nd can of cream of chicken so there is more sauce) and spoon soup mixture over it. Cook for additional 30 minutes or until soup is heated through. Serve with rice, pasta or potatoes. So Yummy!!! (Sorry I don't have a picture to post...still don't have a digital camera...)

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