Monday, May 23, 2011

Italian Chicken

Admittedly, this looks gross. However, what it lacks in presentation, it makes up for in taste! It's simplicity makes it one of my favorite meals, it's taste makes it one of my family's favorites. The creamy, flavorful sauce wouldn't work on a Weight Watcher's diet, but it meets my 'must taste great' criteria! Plus, it can be done in 15 minutes on the stove, or early in a crock pot.

4 boneless, skinless chicken breasts {unless they are Costco breasts, then only two. Seriously, what do they feed those chickens for them to have breasts as big as mine??? TMI?;)}
3/4 stick of butter
1 pkg Italian dressing mix
1 pkg cream cheese
1 can cream of mushroom soup
1/2 C evaporated milk {if I'm feeding a larger group, I just add a bit more of the can}

Place chicken, butter, and Italian dressing mix in crock pot. Cook on low for 6-8 hours. One hour before serving, heat cream cheese, milk, and soup on stove until well blended. Add to chicken and cook for the last hour. Serve over hot noodles or rice.

For the stove:
Chop the chicken breasts and cook in a large skillet with the butter and dressing mix until cooked through. Add the cream cheese, milk, and soup and stir until well blended. Let simmer about 15 minutes.

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