11 August 2011

Recipe: Cream Cheese Italian Chicken

1 lb boneless skinless chicken breast
1/2 cup Italian dressing
1 t dried minced onion
8 oz cream cheese, softened
10 oz cream of mushroom soup
1 package wide egg noodles

1.  Place chicken in Crock Pot.  Cover with Italian dressing and dried minced onion.

2.  Cook on low for 4 hours.

3.  Mix together softened cream cheese and soup.  Pour mixture into Crock Pot.

4.  Continue cooking on low for 2 more hours.

5.  Cook egg noodles according to package directions.  Serve chicken over noodles.

Notes: You can substitute one package of dried Italian dressing mix and 1/2 c water for the 1/2 c of dressing.  I initially tried this with rice because I didn't have egg noodles -- don't do that.  Definitely use egg noodles.  Learn from my mistake, okay?

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