It is so delicious and easy and even my children eat it! I usually make it with cornbread muffins, which are also delish. Plus, I LOVE the leftovers for lunch the next day.
Did I convince you to make it yet?
Creamy Italian Chicken
2-3 chicken breasts
1/4 cup water
1 envelope italian salad dressing mix
8 oz cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
mushrooms (optional)
Place chicken breasts in slow cooker on low. Mix water and italian dressing mix and pour over chicken. Cook on low for at least 3 hours. Shred chicken with 2 forks. Mix soups and cream cheese together and stir in with chicken in the crock pot. Cook for an additional hour. Serve over egg noodles
1 1/2 C flour
2/3 C sugar
1/2 C cornmeal
1 T baking powder
1/2 t. salt
1 1/4 C milk
2 eggs
1/3 C oil
3 T butter, melted
Mix everything together (I think technically you are supposed to mix dry ingredients separately but I am way too lazy for that) and pour into greased muffin tin. Bake at 350 for 18-20 minutes.
Yum!
I love this one too. So yummy and great reheated. Thanks for posting and thanks for the pics. Love the pics of Drew and Luke.
ReplyDeleteLooks so yummy! I think I'll make the chicken stuff tomorrow. I love crockpot meals. Thanks
ReplyDeleteTara Lou Lou!!