Crock pot Italian Chicken
4 Chicken Breasts (thawed)
1 packet Zesty Italian Dressing Seasoning
1 8oz package of Cream Cheese
2 cans Cream of Chicken Soup
1/4 - 1/2 can of Milk
Instructions: Mix altogether in crock pot; cook on low for 4 hours. If sauce is too thick add a little milk. Serve over pasta or rice.
So for this recipe I used my kitchen shears and cut up the chicken so it would cook faster. I also added another can of soup and I didn't add the milk. I loved this recipe! I think next time I would put this over mashed potatoes instead of the pasta I used. I had this the next day and it was just as good!
Brandy & I both loved this recipe but we agree next time we'd try it with mashed potatoes.
4 Chicken Breasts (thawed)
1 packet Zesty Italian Dressing Seasoning
1 8oz package of Cream Cheese
2 cans Cream of Chicken Soup
1/4 - 1/2 can of Milk
Instructions: Mix altogether in crock pot; cook on low for 4 hours. If sauce is too thick add a little milk. Serve over pasta or rice.
So for this recipe I used my kitchen shears and cut up the chicken so it would cook faster. I also added another can of soup and I didn't add the milk. I loved this recipe! I think next time I would put this over mashed potatoes instead of the pasta I used. I had this the next day and it was just as good!
Brandy & I both loved this recipe but we agree next time we'd try it with mashed potatoes.
Ingredients
2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
1 tsp. Vanilla
1 egg, slightly beaten
1 cup Sugar..divided
2 Tbsp. ground cinnamon
13×9″ baking pan
Directions:
Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Firmly press the seams together to seal.
With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended.
Spread it evenly onto the crust.
Unroll the remaining can of Crescent dough onto a large sheet of wax paper. Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
Invert over the Cream Cheese mixture to form a top crust.
Bake at 350 for 30-35 minutes, or until golden brown.
Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top.
Once again I loved this recipe! I let mine set up a little bit before I tried it out and it was yummy! I think the next day they tasted better, although I liked them that night. I liked them nice and cold. I think next time I'd add a little more vanilla and some cinnamon to the cream cheese mixture just to give a little bit more.
So dinner #2 was a success!!
2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
1 tsp. Vanilla
1 egg, slightly beaten
1 cup Sugar..divided
2 Tbsp. ground cinnamon
13×9″ baking pan
Directions:
Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust. Firmly press the seams together to seal.
With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended.
Spread it evenly onto the crust.
Unroll the remaining can of Crescent dough onto a large sheet of wax paper. Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
Invert over the Cream Cheese mixture to form a top crust.
Bake at 350 for 30-35 minutes, or until golden brown.
Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top.
Once again I loved this recipe! I let mine set up a little bit before I tried it out and it was yummy! I think the next day they tasted better, although I liked them that night. I liked them nice and cold. I think next time I'd add a little more vanilla and some cinnamon to the cream cheese mixture just to give a little bit more.
So dinner #2 was a success!!