Monday, April 28, 2008

Creamy Italian Crockpot Chicken

3-4 frozen chicken breasts
1 pkg. dry italian dressing mix
1 8 oz. cream cheese
2 cans of cream of mushroom soup

In a crockpot put the frozen chicken breasts and then sprinkle the dry italian dressing mix over the top. Cook on low 3-4 hours (or until meat is cooked through), pull out chicken and shred and then put back into the crockpot. Then add the cream of mushroom soup and cream cheese and mix together and cook a couple more hours on low. (I will usually put in the cream of mushroom soup and mix with the chicken and then put in the cream cheese and put the lid on for a half hour and let the cream cheese get softer and then I'll stir again to mix everything together and put back the lid to finish cooking). We just serve this over rice and it is so nummy!

This meal was brought to us when I had my second son Daxton. We loved it and had to have the recipe. I have since then brought it for those who need dinners brought in and they have loved it and asked for the recipe. It is so easy and delicious and makes great leftovers!

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