4- boneless skinless chicken breast halves
1- 0.7oz envelope Italian salad dressing mix
1/3 cup water
1- 8oz package cream cheese
1- 10 3/4 oz condensed cream of chicken soup (undiluted)
1- 4 oz can of mushrooms
Hot cooked rice, noodles or mashed potatoes
Cut uncooked chicken into bite sized pieces and place in crock pot. Mix water and Italian salad dressing mix. Pour over chicken. Cover and cook on low for 4-5 hours.
Combine cream cheese, cream of chicken soup and mushrooms, mixing until smooth. Pour over chicken, cover and cook for 1 hour. Serve over rice, noodles or mashed potatoes.
Note: I leave out the mushrooms and substitute baby carrots the last hour
I like to make this for people when they come over it is easy to do tastes great and you aren’t in the kitchen cooking while they are there. Freezes really well.
Crockpot Coconut Curry Chicken
4 thawed chicken breasts ( I cut them into chunks but you can leave whole)
1 can coconut milk
8 oz cream cheese (you can use the fat free and it still tastes great)
1 can cream of chicken soup
1/2 - 1 tbsp red curry powder (I used yellow because that is what I had and it was great!)
Throw all of the above ingredients into the crockpot and cook on low heat for 8 hours or high for 4 hours. Serve over rice.
You can add a can of diced green chilies if you like it spicy!
Freezes really well too!