Saturday, March 31, 2012

Cream Cheese Crock Pot Chicken and Rice

Submitted by Rachel Mecham

2-4 raw chicken breasts, cubed
3–4 potatoes, peeled and cut into chunks
3–4 carrots, peeled and cut into chunks
1 (10 oz.) can cream of chicken soup
1 c. chicken broth
1 envelope dry Italian dressing mix, unprepared
8 oz. package cream cheese, cubed
Cooked rice or pasta

Mix together everything except the cream cheese and the rice/pasta in a crock pot. Cook on high for 4 hours, stirring occasionally, if possible. Stir in cream cheese and cook an additional 30 minutes, until melted. Serve over cooked rice or pasta

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