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.
2 comments:
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.
My 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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