Would you believe that I'd never heard of cream cheese chicken until I happened to stumble upon the recipe on A Year of SlowCooking? Yes, it's true. I, the chicken and cream cheese lover, had never heard of this bit of deliciousness. It sounded like the perfect winter comfort food meal, so I knew I had to try it soon.
I made this the old-fashioned way: with cream of mushroom soup and Italian dressing mix. Next time I make this, I'll still use the cream of mushroom soup, but I may try using Stephanie's suggested seasoning blend in place of the Italian dressing mix (check out the link below for her version), just to cut back on some sodium.
This was quite tasty. I stirred in about half a pound of cooked rigatoni at the very end, and we had enough leftovers for a couple of days. This meal was a big hit particularly with Andrew, who seems to share his mama's love of all things containing cream cheese and/or pasta. He's a good boy.
Cream Cheese Chicken
source: A Year of SlowCooking
1 can cream of mushroom soup
1/2 cup chicken broth
2 large chicken breasts (frozen is okay)
1 packet of Italian salad dressing mix
2 cloves minced garlic
1 8-ounce block of cream cheese
1. Add all ingredients except for cream cheese to Crock pot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred.
2. Shred the chicken with two large forks and mix in the block of cream cheese. Switch the Crock pot to high and cook for another 30 minutes, or until the cream cheese is fully melted. Serve with pasta.