4 boneless, skinless chicken breasts
1 envelope Italian salad dressing
1/4 cup water
1 package (8oz) cream cheese
1 can condensed cream of chicken soup
hot cooked noodles or rice
1. Cut the chicken into medium sized chunks and place in slow cooker
2. Combine salad dressing and water – pour over chicken. Cover and cook on low for 3 hours.
3. In a small mixing bowl, beat the cream cheese and soup until blended.
4. Pour mix over chicken.
5. Cook 1 hour longer or until juices run clear.
6. Serve over rice or noodles.
My family absolutely loved this. Next time, I will have to double the recipe though. If you have a family like mine, with 3 kids…and 2 are growing boys…one of these recipes might not be enough.
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