Tuesday, October 19, 2010

Italian Crockpot Chicken

This is such an easy and delicious meal! I love coming home to a meal that's been cooking all day, makes my home smell amazing and makes dinner prep simple!

4-6 boneless, skinless chicken breasts, cubed*
1 can Cream of Chicken soup
1 (8 oz.) pkg. cream cheese or Neufchâtel cheese
1 (0.7 oz.) pkg. dry Italian dressing mix

Heat cream cheese in the microwave for about 30 seconds to soften. Cream together the soup, cream cheese and dressing mix in a small bowl. Line crockpot with a Reynold's Slow Cooker liner (click HERE if you've never used one). In the crockpot, layer half of the chicken and spread with cream cheese sauce. Repeat with the rest of the chicken and sauce. Bake on low for 7-8 hours. Serve over rice or Orzo pasta. Serves 6-8.

*TIP : Unless fresh chicken is on sale, I always use frozen chicken breasts. I thaw them in the refrigerator for a few hours, then cut them into cubes while still semi-frozen. It's so much easier!


lisawhitmore said...

The last time that I made this, I served it over Orzo pasta and it was FABULOUS! I like it so much better than rice or regular noodle.

Alli grins said...

Great minds think alike, Lisa! I use Orzo in place of rice quite a lot these days. It is yummy!!!

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