Tonight for Dinner we had CrockPot Cream Cheese Chicken, it was super simple to make and I just changes a little bit from the recipe that I got from A Year Of Slow Cooking.
I used one Package of Chicken breast (which was 3 large ones)
2 Cans Cream of Mushroom Soup
1 Package Italian Dressing Mix
about 2 Tablespoons of Chicken Broth
1 Can of water
2 Blocks of Cream Cheese
Put all the Ingredients in the CrockPot EXCEPT the Cream Cheese. Cook on low for 6 hours or so ( I think mine cooked a little longer) Shred the Chicken in the CrockPot. Add Cream Cheese and continue cooking on low for 30 Minutes while you boil the noodles and get the table set and such!
Stir up and Serve over noodles!
We loved it, It was seasoned well, and so creamy. There was enough leftover (which I planned for) to make Enchiladas tomorrow or the next day! I will let you know how those turn out.
We served this with Crescent Rolls, Peas and Creamed Corn.