On the agenda for tonight's dinner: Cream Cheese Chicken
I checked out the "Worldwide Ward Cookbook" from the library yesterday. The recipe is as follows:
1/2 C. butter
1 envelope Italian salad dressing mix
2 lb. boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 8-oz. pkg. cream cheese
Turn Crock-Pot on high. Place butter in bottom of Crock-Pot. When the butter has melted, add the Italian dressing mix; stir into butter until well mixed. Cut chicken breasts into 1-inch strips. Place in Crock-Pot and stir to coat chicken with butter and dressing mix. Cover and cook on high for 2 hours, until chicken is cooked. Remove chicken to plate to cool. Add soup and cream cheese. Stir to melt, and mix well until smooth and creamy. Stir in chicken and serve over mashed potatoes, rice, or hot buttered noodles. Note: This recipe freezes well--just place cooled chicken and sauce in a freezer bag and freeze. To serve, thaw and heat until piping hot and bubbly. Makes 6 servings.
Quotations about the recipe:
"I got this recipe from my good friend Deanna. It has become a family favorite, the most requested main dish at our home."
Battlecreek 5th Ward
Pleasant Grove Utah East Stake
Pleasant Grove, Utah
Easy peasy dinner. That's what I like!