I love finding and trying new recipes. This one I saw on facebook and I had to try it! Of course I had to change it up for my family but you can find the original recipe HERE! I found this was amazing to make! This is a slow cooker recipe. Takes about 4 hours. I used my Nesco 4 in 1 Pressure Cooker which cut my time to half that!
What you need:
- 4-5 boneless/skinless chicken breast cut in bit size pieces
- 3/4 cup Italian Salad Dressing
- 1 8oz Package Cream Cheese
- 1 can of Cream of Chicken Soup (check labels to verify GF or use this Condensed Cream of Chicken Soup)
- noodles or rice (quinoa noodles are our favorites but I liked this dish over rice)
For the pressure cooker– using the brown setting cook the chicken until tender (but not golden- it will cook more in the pressure setting) and add in the salad dressing.
In a bowl- mix together the cream cheese and the cream of chicken soup until it is no longer lumpy then add it to the pressure cooker. Mix it all together.
Set the pressure cooker to high for about 1 hour. Once that is up you can switch it to the slow cook for another hour (should be creamy and chicken should be cooked)
For a slow cooker: mix in chicken (uncooked) and salad dressing, cover and cook on low for 3 hours. Add the Soup and cream cheese mixture and add to chicken. Cook for 1-3 hours longer (chicken juice should come out clear).
When ready cook your rice or noodles. Serve the chicken mixture over that and then top with some mozzarella cheese.
This goes perfect with a fresh salad!
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