Can be prepared in the crockpot or in the oven or stovetop
4-6 chicken breasts or equivalent
8 oz cream cheese
1 can of cream of chicken soup
1 packet of dried zesty Italian salad dressing mix
Crockpot: Sprinkle each piece of chicken with salad mix and put into crockpot with ¾ cup of water. Cook about 4 hours on low. Leave water in and take out the chicken. Into the water, whisk the cream cheese and the chicken soup. Add the chicken back in and cook for one more hour. Serve over rice or noodles.
Oven: Sprinkle each piece of chicken with salad mix and put into 9x13 glass pan with ¾ cup of water. Cook about 30 minutes at 350 degrees. Leave water in and take out the chicken. Into the water, whisk the cream cheese and the chicken soup. Add the chicken back in and cook for 20 more minutes. Serve over rice or noodles.
Stovetop: Cut up chicken in bite size pieces. Using about 2 tsp of olive oil, sauté chicken in skillet with Italian dressing. Add 3/4 cup of water. When boiling take out chicken and whisk in the cream cheese and chicken soup. When it starts bubbling add the chicken back in and simmer for 10 minutes. Serve over rice or noodles.
We make a meal almost exactly like this, but we have always done it in the crockpot. I tried your oven method tonight and it was great! Thanks!
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