Recipe: Cream Cheese Chicken (Freezer Meal)

Recipe for Cream Cheese Chicken (great for a freezer meal)

Ingredients: 

1 .8 ounce envelope Italian dressing mix

1/2 cup butter (1 cube)

2 pounds boneless skinless chicken breast

1 10.75 ounce can cream of chicken soup

1 8 ounce package cream cheese

Turn slow cooker on high. Place butter on bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix.  Stir butter until well mixed.

Cut chicken breast into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix.

Cover and cook on High for 2 hours. (I cooked on high for about an hour, then lowered it for a couple of hours while I was working - this worked out fine)

Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. 

Stir to melt and mix until smooth and creamy. 

For a freezer meal (where you make lots in one day): Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon re-sealable freezer bag. Label. Freeze.

(This is what I did - Add chicken stir to incorporate the sauce.) 

Label and freeze - I freeze mine in pint size freezer bags - great for 2 people - or smaller serving for single person. 

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles. 

We really like this meal. Even better that there is more in the freezer for another day. 

Recipe:

1 .8 ounce envelope Italian dressing mix

1/2 cup butter

2 pounds boneless skinless chicken breast

1 10.75 ounce can of cream of chicken soup

1 8-ounce package cream cheese

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy.  Remove sauce from slow cooker and allow to cool. Place  chicken and sauce into a gallon re-sealable freezer bag. Label. Freeze.

To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.