Italian Chicken |
| Name: |
Jenn Wolfe |
| Base: |
Fort Carson |
| Recipe: |
4 boneless, skinless chicken breasts
1 packet of zesty italian seasoning
1 stick of butter
1 8oz package of cream cheese, softened
1 can cream of mushroom soup
rice
In a crock pot layer chicken, then a piece of butter, then some seasoning until gone, cover. Cook on high 4 1/2 hours. On stovetop over medium heat combine the soup and the cream cheese. Remove chicken from the crock pot. Add the soup and cream cheese mixture to the butter in the crock pot. Stir until well blended. Add the chicken and cook for another 30 minutes. Serve over rice. |
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