8 boneless skinless chicken-breasts (cut in half)
1 envelope dry Italian salad dressing mix
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
¼ cup water
8-oz pkg. cream cheese (softened)
10 ¾ -oz can cream of chicken soup
4-oz can of mushrooms stems & pieces, drained (optional)
1. Place chicken in crockpot.
2. Combine salad dressing mix & water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Take out chicken. Put cream cheese & soup into crockpot and stir with wire whisk until well blended with no chunks. Stir in mushrooms. Put chicken back in and pour sauce over chicken to coat.
5. Cover. Cook on Low 1 hour.
6. Serve over noodles or rice.
No comments:
Post a Comment