Ingredients
2-4 frozen chicken breasts (depends on size)
1 (10 oz.) can of condensed cream of chicken soup
1 (0.7 oz) pkg. of dried Italian salad dressing mix
1 (8oz) pkg. cream cheese
1 (10 oz) can Rotel (tomatoes with green chilies) or plain diced tomatoes or Italian seasoned diced tomatoes
milk as needed to thin sauce or water or chicken broth
About 3 cups cooked rice
Chopped green onions, if desired
Directions
1. Stir together cream of chicken soup and Italian salad dressing in crock pot.
2. Put frozen chicken on top.
3. Let cook on high for 4-6 hours or until chicken is cooked and fall-apart tender. Reduce heat to low.
4. Stir and break-up chicken into bite sized pieces. Put cream cheese on top and pour in Rotel. Let the cream cheese soften in the crock pot for about 30 minutes.
5. After 30 minutes, the cream cheese will be nice and soft. Stir everything together. Add some milk, water or chicken broth to thin the sauce to your desired consistency.
6. Add about 1/2 cup cooked rice to a serving dish and ladle on the creamy chicken sauce.
Makes about 6 servings
Adapted from Stick A Fork In It
Printed from mybiscuitsareburning.blogspot.com