chicken breasts
½ stick margarine
1 pkg. Italian dressing mix
1 can cream of chicken soup
1 (8 oz.) pkg. cream cheese
Melt butter in crockpot. Stir in dressing mix. Add chicken, turning to coat. Cook on high for 3 hours. (add 1 hour if chicken is frozen) Remove chicken and shred. Put chicken back in crockpot. Add soup and cream cheese. Stir and cover until heated through. Serve over rice.
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4 comments:
This is Brittney's recipe, however I came across this variation of it and for the first time it did not stick and burn while cooking. Cooking the chicken in the butter first made all the difference. I also think because I started with frozen chicken it helped keep it moist. We all love this recipe!
Oh yeah, I always double this one because then we have leftovers for work and lunch, etc. It warms up well.
A little note on the ingredients. I do 1 lb of chicken and only 1/2 pkg italian dressing ( I think it's too strong for the whole package, but just add as much as you like) with the can of soup and pkg cream cheese.
Thanks for the cooking suggestion Amy!
Oh yeah, I serve mine over the 3 minute fettucini noodles, the spinach ones are the best. It's a really easy chicken fettucini.
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