Cream Cheese Chicken

Catherine Haury

By
@catrinka77

A good friend of mine taught me the joy of freezer meals. This is one of the recipes she gave me.

It's creamy and has a great flavor. Even my husband loves that he can pull it out of the freezer, heat and eat!


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Cook:

2 Hr

Ingredients

3/4 oz
envelope italian dressing mix
1/2 c
butter
2 lb
chicken breasts, boneless and skinless
1 can(s)
cream of chicken soup
8 oz
cream cheese

Directions Step-By-Step

1
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed.
2
Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours.
3
Remove chicken to plate. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Place chicken in sauce and heat through.
4
Serve over mashed potatoes, rice, or hot buttered noodles.
5
If planning to freeze for later use:
Follow Step 1 & 2. When on Step 3, let chicken cool, prepare sauce, Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To cook after freezing:
Thaw, then heat until piping hot & bubbly. Serve and enjoy!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy