Wednesday, January 14, 2009

Cream Cheese Chicken

2-4 chicken breasts
1/2 c. water
1 package italian salad dressing mix
1 package cream cheese
1 bag egg noodles or rice

1. Place chicken, water, and dressing mix in the crock pot. Cook 6 hours on low heat.
2. When the chicken is done, drain the juice into a medium sauce pan. Add cream cheese to the juice. Cook over medium heat until cream cheese is melted and is well-blended with the juice. *If the resulting sauce is too thick to pour, add milk.
3. Shred chicken.
4. Pour sauce over chicken.
5. Serve over noodles or rice.

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