I'm joining the ranks... stepping it up in the blog world and starting a weekly recipe post each Friday! (thanks Kel at oxboroughchoas.com for the idea).
My recipes will always be GLUTEN and TREE-NUT FREE because my dear husband has food allergies and celiac disease. Hope you enjoy!
Cream Cheese Chicken
Ingredients:
* 1 can of gluten free Cream of Chicken (or Mushroom) soup
* 1/2 cup of chicken broth
* frozen chicken breasts
* 1 packet of Italian salad dressing mix
* 2 cloves of minced garlic
* 1 block of reduced fat cream cheese (to add later)
* Gluten free pasta (to add later)
Directions:
Put the soup, chicken broth, chicken breasts, italian salad dressing mix, and garlic into the crock pot. Cook on low for 6 hours, or until chicken is cooked through and can be shredded. Shred the chicken using 2 forks and add in the cream cheese. Cook on high for another 30-40 minutes until cream cheese is fully melted and sauce thickens (depending on the soup used, you may need to add a bit of gluten free all purpose flour to thicken.) While waiting for the cream cheese to melt, prepare the gluten free pasta as directed (add a tablespoon of olive oil to the pasta to prevent sticky noodles when done). Serve the cream cheese chicken/sauce over noodles... and enjoy!
I think this recipe is going to be a big hit around my house we love chicken and pasta so the 2 together is going to be fantastic!. Im a new follower and linked up with Food Fixing Friday. Have a great weekend.
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