Creamy Italian Crock Pot Chicken

Creamy Italian Chicken
4 chicken breasts

1 envelope dry Italian salad dressing mix

¼ c, water

¼ c. melted butter

1 8 oz. package cream cheese softened

1 can Cream of Chicken soup

Hot cooked rice or noodles

Rinse chicken well place in slow cooker. Combine water and salad dressing mix, pour over chicken. Drizzle with melted butter. Cook on low for 5 hours. Shred chicken. Mix cream cheese and soup until blended. Pour over chicken and cook 1 hour longer. Serve chicken over rice or noodles. Easily serves 4-6.

2 cubes butter or margarine

1 cup parmesan (can) cheese

2 Tbsp. parsley.

1 Bag of Rhodes Frozen Rolls (24)

Melt 2 cubes butter of margarine—cool to lukewarm.

Add 1 cup parmesan (can) cheese and 2 Tbsp. parsley.

Get one bag Rhodes Frozen Rolls (24).

Dip each frozen roll into butter mixture. Let raise.

Bake at 375 degrees until golden brown (about 10-15 minutes).

Crock Pot Cheez and Meat ball Soup
2 c. water

1 c. peeled and chopped potato

½ c. sliced carrots

2 beef bouillon cubes

1c. corn

1 c. chopped celery

½ c. chopped onion

½ tsp. Tabasco Sauce

1 16 oz jar Cheez Whiz

Frozen meatballs

Place all ingredients except Cheez Whiz in Crock pot. Stir gently. Cover and cook on low 8-10 hours. Before serving, add Cheez Whiz, stirring gently until blended. Let heat through. Serves 4-6

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