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!
I'm going to have to try it, cream cheese, cheese, mushroom soup and NO ONIONS, what's not to love???
ReplyDelete