Tuesday, March 25, 2014

Italian Crock Pot Chicken

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!

1 comment:

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