This is one of those go-to recipes I use when I really do not want to cook,but I know that I will be even more inclined not to cook as the day goes on.Every now and then I am a total sucker for convenience foods.In fact, I always make sure I have packets of italian salad dressing mix and a can or two of Healthy Choice reduced fat cream of chicken soup on hand so I can make this meal on days like today. Not only was today a typical harried Monday, it thunderstormed most of the morning, which made me even more lethargic and non-productive. I first had this chicken stroganoff six years ago when our youngest child was born. A friend from our church brought us over chicken stroganoff ,and my husband and older sons loved it. So it became a favorite meal very quickly. I love that it is so versatile.You can add mushrooms,onions, or even broccoli florets.You could also use sour cream instead of the cream cheese.Or use both to make it super rich.It can easily be doubled for a larger family I use reduced fat cream of chicken soup and cream cheese. Who doesn't love a tasty, kid friendly meal that cooks in the crock pot all day?
Crock Pot Chicken Stroganoff
4 skinless, boneless chicken breast halves - cubed
2 T butter
1 (.7 ounce) package dry Italian-style salad dressing mix
|Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.|
|In a bowl, whisk together the cream cheese and soup. Pour over the chicken and cook on high for another 1/2 hour or until heated through and warm.|
Serve with rice ,egg noodles or pasta of your choice.
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