Tuesday, December 28, 2010

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

·                     2.5 pounds boneless, skinless chicken breasts (I usually use 4)
·                     8 oz reduced fat cream cheese
·                     10.75 oz can cream of chicken or mushroom soup
·                     1/2 cup water
·                     1 packet Italian salad dressing dry seasoning
·                     16 oz pasta of choice (I use Penne or Rotini)

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. 

Can be served over noodles or rice. Good with broccoli, drizzled with sauce. 
Makes 6 servings

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