Monday, June 30, 2008

Creamy Crockpot Chicken

Creamy Italian Chicken

  • 1 can cream of chicken soup
  • 2 chicken breasts (mine are frozen)
  • 1 envelope Italian Dressing mix or Ranch mix
  • 1/2 cup chicken broth or water
  • block of cream cheese (to add later- I used nonfat)
  1. Combine everything but cream cheese in the crockpot.
  2. Cook on low 4 -6 hours.
  3. Shred chicken, add cream cheese and cook for 30 more minutes.
  4. Serve over noodles or rice.
This was really good with nonfat cream cheese! Don't use Rice-a-Roni for the rice side like I did.
Isabelle loved this chicken. She doesn't like most chicken recipes, so that says a lot!

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