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Do you like easy recipes? Don’t even answer. I know you love easy recipes. I know it, I know it. Sure as the grass is green. Do you feel shameless and fabulous when you use cream of chicken soup? Me too, I have 2 cases full of the stuff in my basement. Do you enjoy making dinner and having your family pass out cold, due to the tastiness of your creation? Children who have passed out into a cold heap, are really quiet. At least for a minute or two. That’s nice to dream about, isn’t it. Wonder what I could get done with a couple of quiet minutes on my hands. Could you, at any time…now or in the future enjoy a recipe with only 6 ingredients that tastes divine. I’m not pulling your leg here. Six tasty ingredients is all it takes for this recipe.
Would you like to read about the recipe now? I thought you might. I left it for you below. Scroll on down now… Hurry right along before I think of some more crazy things to say. 🙂
1. Grab your self one package of Zesty Italian Salad Dressing Mix.
Melt 1/2 cup butter in the microwave and then add the dressing packet to the butter. Stir it around a bit to combine.
2. Place 4 chicken breasts in your crock pot and pour the butter/seasoning mixture over the top of the chicken. Cover the crock pot of wonder and let the old girl cook on high for 4 hours, or on low for 7. Your crock pot may cook a little bit slower or faster than mine…adjust accordingly.
3. When your chicken is no longer pink in the center, remove it to a plate and shred it up with two forks.
4. To the crock pot and it’s wonderful juices, add 4 ounces of cream cheese
and 2 cans of cream of chicken soup.
5. Pop a fork into the pot and stir it all together until smooth.
6. Place the shredded chicken back into the crock pot, give it a nice stir,
cover it and let it cook on high for about 20 minutes, or until the soup and cream cheese are heated through.
7. Boil yourself some nice water and cook the fettuccine according to package directions. Serve the pasta with the yummy chicken mixture on top.
1 (.07 ounce) package Good Seasons Zesty Italian Dressing Mix
1/2 C butter, melted
4 boneless, skinless chicken breasts (I used frozen with no trouble at all...love that)
4 ounces cream cheese
2 (10.5 ounce) cans cream of chicken soup
1 (12 ounce) package fettuccine or penne pasta noodles
Instructions
1. Grab your self one package of Zesty Italian Salad Dressing Mix. Melt 1/2 cup butter in the microwave and then add the dressing packet to the butter. Stir it around a bit to combine.
2. Place 4 chicken breasts in your crock pot and pour the butter/seasoning mixture over the top of the chicken. Cover the crock pot of wonder and let the old girl cook on high for 4 hours, or on low for 7. Your crock pot may cook a little bit slower or faster than mine...adjust accordingly.
3. When your chicken is no longer pink in the center, remove it to a plate and shred it up with two forks.
4. To the crock pot and it's wonderful juices, add 4 ounces of cream cheese and 2 cans of cream of chicken soup.
5. Pop a fork into the pot and stir it all together until smooth.
6. Place the shredded chicken back into the crock pot, give it a nice stir, cover it and let it cook on high for about 20 minutes, or until the soup and cream cheese are heated through.
7. Boil yourself some nice water and cook the fettuccine according to package directions. Serve the pasta with the yummy chicken mixture on top.
This is one of my family's favorites & my 11 year old son has decided to make it Thursday night for his first solo dinner making experience. Thanks for your humor & terrific recipes!
I was clicking through here tonight looking for a quick recipe for tonight’s dinner and came across this. It seemed simple enough – although over here in sunny ol’ England we don’t have the Italian Seasoning Mix, so I whipped up my own. I made it on the stove top in around 15 minutes flat and my husband and I stared in amazement as my two year old (who absolutely does NOT eat chicken) cleared his plate. Fantastic!!
This was a really easy, yummy recipe and would recommend to anyone. Thanks, Jamie!!
Loved this! Made it yesterday and followed your recipe exactly… it made fast Sunday hard because it smelled so good!I am having to exercise restraint and not eat all the leftovers before my hubby comes home!
I have not posted a comment before but I have tried many of your recipes! This was really yummy and I wanted to share my changes for those that might want to try it without the cream soup. My son is allergic to soy so canned soups are a major no-no around here! I followed the recipe up to the adding cream cheese to the crock pot, as that melted I made a roux of 1/4 c butter, 1/4 C flour and one chicken boullion cube. I let that cook for a minute or two then added the cream cheese/juices to the roux. Allow that to thicken then add milk until you reach the desired thickness! I used 3 chicken breasts and I think next time I will do 2 since the sauce to chicken ratio was off for my taste. Thanks for a wonderfully easy recipe!!
This looks wonderful! Thanks for making me smile! I love your cute little glass measuring cup!
This is one of my family's favorites & my 11 year old son has decided to make it Thursday night for his first solo dinner making experience. Thanks for your humor & terrific recipes!
I was clicking through here tonight looking for a quick recipe for tonight’s dinner and came across this. It seemed simple enough – although over here in sunny ol’ England we don’t have the Italian Seasoning Mix, so I whipped up my own. I made it on the stove top in around 15 minutes flat and my husband and I stared in amazement as my two year old (who absolutely does NOT eat chicken) cleared his plate. Fantastic!!
This was a really easy, yummy recipe and would recommend to anyone. Thanks, Jamie!!
I bought an extra roasted chicken today… so I know what we are having tomorrow evening! Thanks!
Sounds wonderful. I’m going to try it with a can of roasted garlic soup and a can of chicken-mushroom. Can’t wait to try it!
Loved this! Made it yesterday and followed your recipe exactly… it made fast Sunday hard because it smelled so good!I am having to exercise restraint and not eat all the leftovers before my hubby comes home!
I have not posted a comment before but I have tried many of your recipes! This was really yummy and I wanted to share my changes for those that might want to try it without the cream soup. My son is allergic to soy so canned soups are a major no-no around here! I followed the recipe up to the adding cream cheese to the crock pot, as that melted I made a roux of 1/4 c butter, 1/4 C flour and one chicken boullion cube. I let that cook for a minute or two then added the cream cheese/juices to the roux. Allow that to thicken then add milk until you reach the desired thickness! I used 3 chicken breasts and I think next time I will do 2 since the sauce to chicken ratio was off for my taste. Thanks for a wonderfully easy recipe!!