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Chicken with Cream Cheese Sauce

 Chicken with Cream Cheese Sauce
The cream cheese adds richness and wonderful flavor to the sauce in this recipe. The almonds sprinkled over the finished dish are a nice touch.—Julie Quail, Orion, Michigan
4 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 4 bone-in chicken breast halves (12 ounces each), skin removed
  • 2 tablespoons butter, melted
  • 1 envelope Italian salad dressing mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth, divided
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 garlic cloves, minced
  • 6 ounces cream cheese, cubed
  • Hot cooked rice
  • 1/4 cup slivered almonds, toasted

Directions

  • Brush chicken with melted butter; sprinkle with dressing mix, salt
  • and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add
  • chicken. Cover and cook on low for 4-5 hours or until a meat
  • thermometer reads 170°. Remove to a serving platter; keep warm.
  • Reserve 3/4 cup cooking juices; set aside.
  • In a large saucepan, cook onion in butter over medium heat until
  • tender. Stir in the soup, cooking juices, garlic and remaining

2 of 2

Chicken with Cream Cheese Sauce (continued)

Directions (continued)

  • broth; heat through. Add cream cheese; cook and stir until cheese is
  • melted. Serve with chicken and rice; sprinkle with almonds.
  • Yield: 4 servings.
Nutritional Facts: 1 chicken breast half with 1/2 cup sauce and 1 tablespoon almonds (calculated without rice) equals 664 calories, 38 g fat (18 g saturated fat), 229 mg cholesterol, 1,864 mg sodium, 16 g carbohydrate, 2 g fiber, 63 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.