Tuesday, August 21, 2007

Cream Cheese Chicken

Cream Cheese Chicken
4-6 chicken breasts
1 can GF cream of chicken soup (mix with rice flour to thicken)*
1 can chopped mushrooms
8oz cream cheese
1 pack Kraft Italian Seasoning Dressing Mix (company confirmed it's GF)
Salt to taste
Pepper to taste

Mix all ingredients into crock pot for 6-8 hours on low. Serve over rice or baked potatoes. Goes well with a side of broccoli. I love how the chicken is so tender it could be easily shredded if you wish. My toddler doesn't like rice or potato, so he just ate it in a bowl with only the chicken and liquid. He called it 'yummy soup' and loved it.

*this was my first time using the GF can of cream of chicken soup for this recipe and it turned out to be more runny than usual. Next time I will boil the soup first and add rice flour to thicken it up before adding it to the crock pot.


Melony said...

I just made this too and found it was runny with the canned soup. You can also make it using the homemade cream of chicken soup listed here at killthegluten, and the sauce won't be quite as thin. Either way, it is a delicious treat of a recipe. Thanks for posting it Liz!

Kristy said...

Why is it called Cream Cheese Chicken? Did I miss the cheese somewhere in there? Just curious...

Melony said...

Kristy that is so funny! Yes you add 1 8 oz block of cream cheese to the pot as well. It seems Liz forgot that detail. We'll excuse her because she is preoccupied with having a baby and all.

Julie said...

Hi! Can you tell me where to find canned cream of chicken soup?

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