Skip to main content

Cream Cheese Chicken

I made this a few nights ago, and thought I would share the recipe. It's a great meal for a busy weeknight, especially since it utilizes the crockpot/slow cooker. It also reheats well. I even know how this recipe came to be in my files! A friend of mine, Faith, shared it a few years ago.

Cream Cheese Chicken

4-6 boneless, skinless chicken breasts
1/4 cup melter butter
salt and pepper, to taste
2 packets dry Ranch or Italian dressing mix
1 can cream of chicken soup
8 oz cream cheese, cut into cubes
1/2 cup chicken broth
1/2 cup chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a Crock Pot and sprinkle 1 packet dry dressing mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before serving, brown onion in 1/4 cup of the juices from the Crock Pot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pout over the chicken; cover and cook another 45 minutes. Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.

Katy's notes: I don't melt the butter, just cut into cubes and toss in with the chicken. Also, I only use a total of 1 pkg of Ranch dressing mix. When I went to grab an onion out of the pantry, I discovered they had ruined (yuck!) so I just added some dried minced onions this time instead. I like to add frozen green peas a few minutes before serving (just to get them heated through) and serve with mini farfalle pasta!!

Enjoy!!

Comments

Christi said…
This sound so good! I am stealing this recipe!

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Hello Dolly Cookie Bars

Several years ago, my mom gave me an old cookbook, it was hers but I'm not sure she ever used it, Favorite Recipes from Southern Kitchens:  Desserts .  I love this cookbook!  I thought it would be great to go through it and pick a recipe or two to use for this year's 12 Weeks of Christmas Treats series.  For this week, I chose a super easy one, Hello Dolly Cookies.  I have absolutely no idea where the name came from.  I'm really not sure I've ever eaten one before, though the ladies I shared the finished product with knew about them!  I did an internet search too, and it seems they go by a lot of names, including Magic Layer Bars.  Honestly, they are so easy to make.  There's no mixing required.  Kids could absolutely help with these.  The cookies smelled divine while they were baking, and I barely waited for them to cool before trying one. At first I thought "these taste almost like German chocolate cake", then "or definitely like a ca