What you need,
2 large boneless skinless chicken breasts cut into 2 inch
pieces
1 can condensed cream of chicken soup
1 packet dry ranch dressing mix
1 packet. dry Italian dressing mix
1 8oz block cream cheese, cut into cubes
In a slow cooker combine the soup, the ranch and Italian
dressing packets and the cubed cream cheese. Stir to combine. Add the chicken
and stir to coat.
Cook on low for 4-6 hours. I stirred the mixture twice
during cooking, about 3 hours in and about 1 hour before it was done. This
helped smooth out the cream cheese.
Serve over noodles or rice with a nice salad.
Like I said this chicken was really good. I was a bit
concerned that it called for the whole packet of both the ranch and Italian
dressing. I felt like it might be too strong. I was right; it was a little
overpowering, and a bit salty. Next time
I am going to use a tablespoon of each seasoning mix instead of the whole
package, I think this will be plenty of
spice.
Also the mixture ended up being very thick, which was fine
but it was a bit rich. I think adding about ½ cup or so of chicken broth or
even lower fat milk at the beginning of the cooking would help thin the mixture
out a bit.
Jen of My Tiny Oven
