4 - 6 skinless chicken breasts, thawed
1/2 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope Italian salad dressing mix or 2 cups Italian dressing
8 oz cream cheese
1 small can chopped green chile (if desired)
6-8 cups cooked rice
Combine butter, soup, and dressing in crock pot. Place breasts in crock pot and coat with sauce. Cook all day on low or high for 4 hours. An hour before you serve, add cream cheese and shred chicken (add green chile if desired). Serve with cooked rice: pour sauce over rice and serve.
Contributed by Lori Stromberg
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