Ingredients:
4 lbs boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix*
1/4 cup water
8 oz. cream cheese, softened
1 (4-oz) can mushroom stems and pieces, drained
1 (10 3/4-oz) can cream of chicken soup
*I have used about 3 T Ranch Dressing mix and a teaspoon or so of Italian seasoning to replace the Italian salad dressing mix, with good results.
Directions:
Place chicken in a slow cooker or dutch oven. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low (200 degrees) for 3 hours. Combine cream cheese and soup until blended (or not, actually). Stir in mushrooms. Pour over chicken. Cover. Cook on low one hour, until chicken is done. Serve over rice or noodles.
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