Chicken with Cream Cheese Sauce
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 4 servings.
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
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
-
1.
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 thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside.
-
2.
In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.
© 2024 RDA Enthusiast Brands, LLC