I LOVE this recipe so much. While it’s good, the best thing is that it is so adaptable to your taste or what your heath requirements are. You can use whatever cut of chicken you prefer (I use skinless boneless breasts), whatever dry soup mix you want, whatever cream soup you want, and then you can toss it over your starch of choice!
1. Place chicken in the botton of a crock pot.
2. Mix together cream soup and dried soup and spread over the chicken.
3. Cook on high for 4 hours or low for 6–8 hours.
4. Prior to serving, stir in sour cream.
5. Serve over starch (egg noodles, pasta, potatoes, rice, etc).
Note: I have made this with various options but I usually tend to use cream of mushroom soup and dried onion soup mix (from Lipton). The flavor possibilities are endless! You can also make this healthier by using low fat options.
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Yummy! I made this with cream of mushroom and the lipton onion soup mix. I was worried that it would be too dry in the crock pot all day so I added some low sodium chicken broth in the bottom. Ate on top of egg noodles. We will definitely make again. Thanks!
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Chrissy on 4.8.2011
Made this yesterday and looooved it, as did the 3 hungry men I was feeding! I got home late from school and was so happy to have dinner almost ready (just whipped up some instant rice and sauteed asparagus to go with it)! I forgot the sour cream but it wasn’t even missed!
burbmomoftwo on 1.27.2011
This sounds like a great idea – especially when you run out of ideas….I always have something like that on hand. Maybe for this weekend. Thanks!
newchef on 1.25.2011
So maybe I could try cream of chicken and add Ranch dry italian seasoning packet? Can you say yum? haha! Or maybe tomato soup? With Rotel and rosemary? Woo! Slap my knee that! That sounds gooooood!
Thanks for the contribution!