Jen’s Cream Cheese Chicken

Slow Cooker/ Freeze Meal version:

1) Turn your slow cooker on high and add butter. While butter is melting, cut chicken breasts into 1 inch strips. When the butter has completely melted, add dressing mix and stir until well mixed. Then add chicken strips; stir to coat strips with the butter and dressing mix. Cover and cook on high for 2 hours.

2) Remove chicken to plate to cool, leaving the butter mixture in your slow cooker. Add soup and cream cheese; stir to melt and mix well until smooth and creamy.

3) For dinner tonight: combine sauce and chicken – serve over pasta, rice or mashed potatoes.
To Freeze: Remove sauce from cooker and allow to cool. Combine chicken and sauce; pour in a gallon re-sealable freezer bag. Seal. I would put it in another bag (just to be safe!) Label & date; place in freezer. Start the bag in your freezer laying completely flat – once it is frozen solid you can stand it up, move around, etc. without worrying about spillage.

4) To serve: Thaw. Heat in a saucepan until piping hot and bubbly. Serve over pasta, rice or mashed potatoes.

Non-slow cooker/Eat tonight option:

1) Melt butter in a large pan; once melted add Italian dressing mix and stir until combined.

2) Cut chicken breasts into chunks, approximately 1″ x 1″. Add chunks to butter mixture and cook on medium-high heat until cooked through.

3) Remove chicken from pan (I put it in a bowl and set in my microwave to stay warm). To the rest of your butter – still in the pan – add the soup and cream cheese. Stir well until melted, smooth and creamy; this takes just a few moments. Remove from heat.

4) Now from here you have a couple options: 1) Shred up the chicken and mix into sauce; then toss with pasta. 2) Keep the chicken chunky, mix into sauce and toss with pasta. 3) My route- keep it all separate and let people do what they will!

Another option: Add mushrooms (fresh or canned) when you add the soup and cream cheese. Yum!