Cream Cheese Chicken Recipe

The kitchen is not a place that I typically enjoy spending time, but recently I stumbled upon a recipe for Cream Cheese Chicken, and it was a hit at our house. Then I shared the recipe with a friend and she took the time to e-mail me and say how much her family loved it and that it was going to be a staple in their home.

Recently I made the meal for a friend and her children and she called to say that the boys gobbled it up and she loved it and couldn't wait to eat the leftovers. Last night I served it for dinner to Jon's parents, sister and brother-in-law with rave reviews. Hopefully these people weren't all just being nice and they really did enjoy it, because I am about to share.

On a side-note, I tried to find the website back that had the recipe I originally used and I can't - so the credit for this recipe is not mine...

Ingredients
2 lbs chicken breast
Cream of Mushroom soup (1 can)*
8 oz cream cheese
1 packet Italian dressing mix**
1/2 cup butter or margarine
Choice of pasta

Directions
Set your Crockpot to high and melt the butter. Once the butter is melted add the Italian dressing mix. Slice the chicken breast into small strips and add to the Crockpot (I find that it is easiest to slice the chicken in to strips when it is still slightly frozen). Let this cook on high for two hours then add the soup and cream cheese. Leave in Crockpot until the mixture is bubbling. Serve over cooked pasta.

The recipe above yields enough for approximately four adults. This meal freezes well and my Crockpot is large enough to triple the recipe. Love having an extra meal in the deep freeze for the days I am feeling a little less than ambitious in the cooking department.

*In place of a can of cream of mushroom soup, I have been using Wildtree Cream of Mushroom Soup Base to make the soup and then add it to the Crockpot. It is, in my opinion, 100 times better than the canned soup. If you use the canned soup, I recommend the low sodium version to prevent the recipe from tasting to salty.


**In place of the packet of Italian dressing mix, I have been using .7 ounces Penzeys Italian dressing mix. Again, if you use the store bought packet, I recommend the low sodium version.