This is a great “comfort food” recipe for the upcoming cool weather. Here is the recipe as I have it recorded from a friend:
Crock Pot Italian Chicken
16 oz frozen boneless chicken breasts (I used a little more than a pound)?
8 oz light cream cheese (I used fat free, it tasted fine with all the other ingredients)?
1 serving Dry Italian Packet
1/8 cup Country Crock Margarine or other brand
1 can of 98% FF Cream of Chicken soup 8 oz no-yolk egg noodles (or high fiber pasta)
** I doubled this recipe and we had a lot leftover for repeat meals and lunches. The chicken was so tender, we ate it warmed up for lunch, too.
(This makes a mild tasting meal, to spice it up a little add 1/3 cup of dijon mustard when you add the cream cheese and soup mix)
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. (don’t worry – it’s fine this way, and the butter browns the chicken so nicely!)
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Cook noodles; drain. Add to crock pot mixture and serve.
Servings: 6, point value 7 (less if you use fat free cream cheese, it is 5)?