Sunday, May 3, 2009
Cream Cheese Chicken
1 8 oz package 1/3 less fat cream cheese (generic ok)
1 8 oz package fat free cream cheese
1 packet italian dressing seasoning (dry)
2 cans cream of chicken soup
12-14 chicken tenders
Soften cream cheese in microwave or leave at room temperature until soft.
In slow cooker, combine cream cheese and cream of chicken soup.
Add italian dressing seasoning packet to cream cheese/soup mixture.
Add 12-14 chicken breast tenderloins to slow cooker.
Cook on low for at least 4 hours.**
Serve over bowtie pasta.
Serves 6+. (We half this, and have enough for leftovers the next day).
**Lisa, the bearer of this recipe, said that she sometimes makes this recipe in the morning before work, so it will be ready when she gets home. If that is the case, she suggests leaving the heat on warm instead of low. Cooking the dish on low for that many hours can cause it to burn around the edges. Up to you!
Comments from the cook: This recipe is a little bit rich, so I would suggest serving it with mild sides. We choose broccoli because, well, we eat it with everything. :)
Originally shared by Lisa Hjorth, co-worker at Provo Craft