Wednesday, November 28, 2007

Crock Pot Chicken

I always use brown rice (takes longer to cook but healthier and more flavorful) and just served with "california" mixed veggies. We have loved this one for a few years .... thanks Brooke!

2 cans cream of chicken soup
1 (8 oz.) pkg. cream cheese
1 pkg. Good Seasons Italian Dressing Mix (dry)
4 boneless skinless chicken breast halves, frozen
1 can petite diced tomatoes (optional)

Mix all ingredients together and pour over chicken in crock pot. Cook on low for 4-6 hours. After 2 hours, use kitchen scissors to cup up chicken breasts into chunks. Serve over rice.


~ recipe from the ever famous Brooke Oldroyd ~

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