02 June, 2011

Cream Cheese Chicken

2 (.7oz) envelope Italian Dressing Mix
1 C. Butter
4 lbs. Boneless Skinless Chicken Breasts
2 (10.75oz) can Cream of Chicken Soup
2 (8oz.) pkg. Cream Cheese

Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add envelopes of italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soups and cream cheeses. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.

Recipe by: www.30mealsinoneday.com
*Recipe not originally doubled

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