RECIPE // Creamy Italian Chicken

Some recipes just remind you of a person. I got this recipe from a Sister in my Ward many ago named Nancy Winn. She was my Visiting Teacher. At the time I had a 3 year old and a 1 year old. During her monthly visits she always brought a little gift for me, shared a message of faith and then did something to serve me.

On one visit she dropped off a big helping of this recipe. It was amazingly good and our little family gobbled it up! When I called her later, with pen in hand, to ask for the recipe, she gave it to me off the top of her head....that's when you know a recipe is well loved by a family. And now it is very well loved by our family too! Thanks Nancy!

Yield: 4-6 servings

4-6 frozen chicken breasts
1/4 cup butter
1/2 cup diced onions
1 can cream of mushroom soup
1 (8 oz. package) cream cheese
1 packet dry italian dressing mix
2 cups uncooked rice

1. Cut cream cheese block into 1 inch squares.  Place butter, onions, soup, cream cheese and dressing mix in medium slow cooker.  Mix to combine.
2. Lay frozen chicken breasts on top.
3. Cover and cook in slow cooker on high for 4 hours.
4. Remove chicken from slow cooker and dice into bite-sized pieces.
5. Use a whisk to thoroughly combine sauce in slow cooker.
6. Add diced chicken back into sauce and stir to combine.

1. Cook rice according to package directions.  Spoon creamy chicken over rice.
2. Serve with steamed broccoli or other green vegetable.

Note: May also serve over cooked egg noodles (also available in Bishops Storehouse)

Let creamy chicken cool and store, covered, in refrigerator for up to 4 days.  Reheat in microwave when ready to eat.

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Meats // chicken, 4-6 breasts
Dairy and Eggs // butter
Fresh Vegetables // 1 onion
Canned Soups // 1 can cream of mushroom soup
Beans, Rice & Potatoes // 2 cups uncooked rice

1 packet italian dressing mix - under $1 (in salad dressing isle)
1 (8 oz) block of cream cheese - approx. $2

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