Wednesday, March 31, 2010

Creamy Italian Chicken, Broccoli, Cauliflower

Just about everyone I know has some sort of version of this recipe. This is the version I got from my mom and tweaked until I thought it was perfect.

2 chicken breasts, cut into super thin strips (see photo)
1 c chicken broth
1 (10 oz) can cream of chicken soup
1 envelope Italian dressing mix
1 (8 oz) pkg cream cheese, softened and cubed
1 lb fettuccine noodles (or try egg noodles)

broccoli and cauliflower florets

In a greased crockpot, combine chicken, broth, soup, and dressing mix. Cook on low for at least 5 hours (until chicken is cooked through), or preferably for 8-10 hours. Add cream cheese and stir vigorously. Cook 30 minutes or until cream cheese is melted. Meanwhile, cook noodles according to package directions. Serve creamy chicken sauce over hot noodles.

Steam broccoli and cauliflower florets (broccoli on top) until tender. Season with salt and pepper.

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