This recipe seemed too good to be true. Basically, a dump recipe that you don't have to thaw before sticking in the crock pot. Could it be tasty? IT COULD! Amazingly, this actually was delicious, though next time, I will wait to add the cream cheese until the end of the cooking time (the freezing process made it slightly grainy).
Ingredients:
- 2 pounds boneless, skinless, chicken breast
- 1 can (10.75 ounces) cream of chicken soup
- 8 ounces cream cheese
- 1 packet dry Italian dressing mix (I used 1 cup italian dressing)
Directions:
Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.
Freezing Directions:
Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.
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