from Six Sisters' Stuff
Over Labor Day weekend I went to Midway, Utah with some lady friends. Every year there is a big festival there called Swiss Days. They have a 10k race I love. They have a parade. But the biggest draw is the hundreds of booths set up with people selling everything from paintings to maxi skirts. I put my name in a drawing and won a new cookbook. That was such a happy surprise! I've tried many of the recipes in the Six Sisters' Stuff cookbook, you might have noticed, and here is another one (and by the way, can you imagine having five sisters?! It's amazing they could all work together to create this wonderful book and blog!):
Ingredients:
4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup
Directions:
Place chicken in a slow cooker and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small post over low heat and warm until melted through; pour over chicken. Cook on low 4-6 hours. Once chicken is done, you can leave the chicken breasts whole or shred them. Serve chicken over pasta or rice.
4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup
Directions:
Place chicken in a slow cooker and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small post over low heat and warm until melted through; pour over chicken. Cook on low 4-6 hours. Once chicken is done, you can leave the chicken breasts whole or shred them. Serve chicken over pasta or rice.
Boys say: thumbs up
(Husband was in Armenia!)
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