Cream Cheese Chicken


1 frying chicken - (cut) or three pounds of boneless breasts

2 tablespoons melted butter or margarine

salt & pepper -- to taste

2 tablespoons dry Italian salad dressing

1 can condensed chicken soup

8 ounces cream cheese -- cut into cubes

1 tablespoon minced onion


Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 – 7 hours. When the dish is almost done (about 30 minutes to completion) mix the cream cheese, soup, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 30 minutes.

To freeze: Cool and place in 1 gallon Ziploc bag. Lay flat to freeze.

This is really yummy when served over rice or noodles.

Speak Your Mind