2 cans of cream of chicken soup
1 (8 oz.) cream cheese
1 envelope Good Seasons Italian dressing mix (dry)
6 to 8 boneless chicken breasts
Place 1 can of soup in crock port, then chicken on top of soup. Slice cream cheese and lay on top of chicken. Add dry dressing mix and second can of soup. Cover and cook on HIGH for about 4 hours or on LOW all day. If you are home and can stir occasionally, you will get a smoother consistency. The gravy is perfect to serve over pasta, rice, or mashed potatoes.
Mom’s way: I like lots of gravy so I use fewer chicken breasts or I double the gravy ingredients. The chicken is more tender if you cook it on low and it usually doesn’t take all day.
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