This is one of my 3-year-old's favorite foods. We call it creamy Italian chicken. The first time I made it, she said, "Mommy, I love this food. Thank you so much for making it!" Needless to say, I have made it many times since. I know a lot of people who make this dish, and there are many ways to do it. I think most people use a slow cooker, but I usually just boil my chicken. It's faster, and a lot of the fat boils off so I don't have to cut it off while it's raw. I hate working with raw chicken. Just put frozen chicken right into a pot of water, then boil for about 20 minutes.THE RECIPE:
2 boneless chicken breasts, boiled then chopped*
1 packet powdered Italian dressing
1/4 c. melted butter
1 can cream of mushroom soup
4 oz. cream cheese, softened
Milk for thinning (maybe 1/2 cup?)
Cooked rice (or noodles would work)
Mix chopped chicken with melted butter and Italian seasoning. I usually just put it all in a baggie and mush it together. For best results, make ahead and refrigerate so flavors mix. Combine chicken mixture with soup, cream cheese and milk, then heat through. Serve over rice.
*If you choose to use a slow cooker or oven, then cook raw chicken in butter and seasoning. Add the remainder of ingredients later, before serving.
We love this at our house too! Didn't we make this for the Young Women Christmas dinner a couple years ago? I haven't made it for awhile. You've inspired me to make it again this weekend.
ReplyDeleteMy kids love this as well! I need to make it again! I use the slow cooker and just put it in and about 3 hrs later, the chicken is done. Then I shred my chicken before I add the other ingredients. I don't like to handle raw meat, so that way it falls apart on it's own without me needing to cut into it!
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