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You will lick the plate, I promise.
Start by melting the butter on medium high heat in a sauce pan. Add the cream cheese, Italian Dressing seasoning, soup, mushrooms and water. Give it a good stir and heat until completely combined.
Spray your crockpot/slow cooker with cooking spray and lay the chicken breasts down in a single layer on the bottom. Cover with the sauce you just prepared.
Cook for 4 hours on high or 6-8 hours on low. The chicken is very tender but can over cook and get dry so don’t cook it to long.
If after the cooking is done your sauce is a bit on the thinner side, remove the sauce from the crockpot/slow cooker and add it to a sauce pan on medium high heat. Let it simmer and reduce while you cook your noodles.
Once the noodles are cooked, place them on a plate with the chicken on top. Generously pour over the sauce and enjoy!
Recipe slightly adapted from: Midwest Living
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!