Description
A creamy, yummy chicken dish to serve over thick pasta, like egg noodles or farfalle. This pleased everyone! It’s easy to prepare and highly addictive. Easy to make lower calorie/fat with low fat cream cheese and low fat/salt soup! Serve sprinkled with Parmesan cheese, if desired.
Ingredients
- 4 (4 ounce) skinless, boneless chicken breast halves
- 2 tablespoons butter, melted
- 1 (4 ounce) package cream cheese, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ½ (.7 ounce) packages dry Italian-style salad dressing mix
- ½ cup dry sherry
Instructions
- Rinse chicken
- and pat dry with paper towels. Place chicken breasts into a slow cooker
- and drizzle melted butter all over the chicken breasts
- lifting them up to allow butter to flow underneath the chicken. Cover the cooker
- set to High
- and cook until tender
- 4 to 5 hours. With a metal spatula
- chop up the chicken into bite-size pieces in the slow cooker.
- Place the cream cheese
- cream of chicken soup
- Italian salad dressing mix
- and sherry into a saucepan over medium heat
- and bring to a boil
- stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover
- and cook on High until the flavors have blended and the sauce is bubbling
- about 30 more minutes.
Prep Time: 5 mins
Cook Time: 4 hrs 30 mins
Total Time: 4 hrs 35 mins
Servings: 4