4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cube butter
½ cup water
4 oz. cream cheese (room temperature)
1 can condensed Cream of chicken or mushroom soup
1 4 ounce can mushroom stems and pieces drained (if you don’t like mushrooms, drain and chop finely or put in food processor – can’t taste them!)
Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over chicken. Cube butter into crock pot. Cover and cook on low for 3 hours. Pull chicken out of crock pot and cut into bite size pieces (might be able to cut chicken up before putting in crock pot – haven’t tried that, and recipe didn’t say.) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices run clear.
Serve over whole wheat pasta. (delicious!)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment