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!!
5 years ago