Chicken with Cream Cheese Sauce |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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The cream cheese adds richness and wonderful flavor to the sauce in this recipe. The almonds sprinkled over the finished dish are a nice touch.Julie Quail, Orion, Michigan Ingredients:
4 bone-in chicken breast halves (12 ounces each), skin removed |
2 tablespoons butter, melted |
1 envelope italian salad dressing mix |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup chicken broth, divided |
1 medium onion, chopped |
1 tablespoon butter |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 garlic cloves, minced |
6 ounces cream cheese, cubed |
hot cooked rice |
1/4 cup slivered almonds, toasted |
Directions:
1. Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside.
2. In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds. Yield: 4 servings.
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