Friday, November 19, 2010

Cream Cheese Chicken

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This is hands down one of the best recipes I make. The great thing about it is that it's super easy to make, and it's easy to double, triple, or whatever you need! The other great thing about this recipe is that it freezes really well. So it's an awesome freezer cooking recipe!

I package 1 batch up in a 1 quart freezer bag, label it, and stick it in the freezer. This makes for such an easy meal the next time around, as all I have to do is cook the noodles or make mashed potatoes to go with it. :)

Here's the recipe:
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
Found at 30 Meals in One Day

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