This recipe is not very healthy, but is delicious. I have only made it twice when we had company, but it was definitely a hit both times. It calls for cream cheese, but I would really like to try it with the low-fat or non-fat cream cheese as I'm not sure how much you would be able to tell with the other tastes. If any of you try that, let me know how it goes!
Ingredients:
4-6 pieces boneless, skinless chicken
½ cube butter (I use less)
1 pkg Italian dressing mix
Italian seasoning
Salt and pepper
1 can cream of mushroom soup
1 (8 oz.) package cream cheese
Put chicken in crock pot in layers, seasoning each layer of chicken generously with the salt, pepper, Italian dressing mix, and Italian seasoning. Also cut the butter into thin wedges and put between layers. Take cream cheese out of the fridge to come to room temperature. Simmer the chicken in the crock pot on high for 3 to 5 hours. When chicken is tender (about 45 minutes before it is done cooking) blend the cream cheese and cream of mushroom soup in a separate bowl. Skim any visible oil/fat from the top of the chicken juices in the crock pot and discard, then pour the cream cheese mixture over the chicken. Cook for 45 minutes longer, or until the chicken is completely done. Enjoy with mashed potatoes, rice, or noodles
Made this last night and loved it. Had it again for lunch today and loved it. Oh, it would have been amazing with your rosemary bread. Wish I had the time and talent to make it too.
ReplyDeleteFor instant pot: put 1 cup chicken broth in the instant pot with chicken, cream of mushroom soup and spices. I used chicken tenders that were still frozen and cooked it on high pressure for 6 minutes. Let it naturally release for 5 minutes, then manually release the rest of the pressure. I pulled the chicken out, put the cubed cream cheese in, put the lid back on and let it sit for 5 ish minutes to melt. Whisked the cream cheese all in once it was heated, shredded the chicken and threw it back in there. Add cornstarch if needed to thicken.
ReplyDelete