When my mom had hip surgery Sister Walker brought over this delicious Italian Crock Pot Chicken and she also brought it the day I came home from my 15 day hospital stay. I remember laying in bed smelling it while everyone was in the kitchen eating. I called out for someone to help me get out of bed, since I couldn't do it on my own. I surprised my mom by eating my first real meal, thanks to Sister Walker. This became my main staple for the next few weeks and I think mom actually got sick of making it and eating it, but I still love it. We made this Sunday for dinner. It was so good and is super easy and quick!
4 chicken breasts
1 can cream of mushroom soup
1 package dry italian seasoning (Good Seasons Brand, not the store brand)
1 package cream cheese
1/4 cup water if you think it looks too dry
Combine ingredients and then place chicken in crock pot.
Cook on low for 6-8 hours.
When finished, shred the chicken.
Meanwhile cook your rice: 1 1/2 cups rice, 3 cups water, dash of salt and a little butter. Bring to a boil and then turn down to low for 20 minutes.
Put your cooked rice in a casserole dish, spread the chicken mixture on top. Sprinkle with cheese. Cook on 350 until cheese is melted.
I served this with watermelon and broccoli. It was a delicious meal, so much that I'm having left overs today for dinner!