Hold on to your hats, gals...I am scrapping and cooking again. SHOCKING. I am desperately trying to carve time out of my day to do something fun. Today I planted, and am cooked a new recipe.
Since I will be going back to work in the Fall, I have been googling recipes that freeze well, and trying them out. I always have the best intentions of going on here and posting if they are delicious...but CLEARLY I have been failing. This morning I cooked tonight's dinner, and after I sampled it, I had to run up here and post the recipe. It is a KEEPER. I got it off a website, but I think it is in a book called DINNER IS READY. (clearly on page 86!) ha ha!
Cream Cheese Chicken
(Dinner Is Ready page 86)
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot