Food recipes
Jens Cream Cheese Chicken
Jens Cream Cheese Chicken Ingredients: butter, without salt salad dressing, italian dressing, commercial, regular chicken, broiler or fryers, breast, skinless, boneless, meat only, raw soup, cream of chicken, canned,...
Jens Cream Cheese Chicken
Ingredients:
butter, without salt
salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
Directions:
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!
Ingredients:
butter, without salt
salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
Directions:
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!