Tuesday, January 25, 2011

Cream Cheese Chicken

Cream Cheese Chicken

1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 cup)
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8-ounce package cream cheese

Turn crock pot on high. Place butter in the bottom of the crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to a plate to cool. Add one can cream of chicken soup and cream cheese. Stir to melt and mix until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label, date, and freeze. (I always write the thawing/serving instructions on the bag with a sharpie.)

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.

*If you want to skip the freezing process, don't cool the chicken and place chicken strips back into crock pot when the chicken soup/cream cheese mixture is melted.

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