Cream Cheese Chicken

Catherine Haury


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!

★★★★★ 2 votes
2 Hr


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


1Turn 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.
2Cut 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.
3Remove 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.
4Serve over mashed potatoes, rice, or hot buttered noodles.
5If 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