Sunday, February 5, 2012

Cream Cheese Chicken

3 pounds boneless skinless breasts
2 Tbsp butter
salt and pepper
2 Tbsp. dry Italian salad dressing (1pkg.)
1 can cream chicken soup
8 oz. cream cheese (cut into 1" cubes)
1 Tbsp. onion - minced
Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 5-6 hours. About 45 min. before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 min.
To freeze- Cool and place in 1 gallon ziploc bag. Lay flat to freeze.
To serve - Reheat and serve over rice or noodles.

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