Creamy Chicken revisited

Creamy Chicken revisited

1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces

1 (4 oz) can mushrooms, drained

1 oz packet of dry Italian dressing

1/2 tsp Shirley J chicken bouillon dissolved in 1 cup of hot water

1 (10 3/4 oz) can cream of chicken soup

4 oz cream cheese

1/4 cup Shirley J Universal Sauce

Place chicken and mushrooms in slow cooker. Sprinkle Italian dressing mix over the top. Pour chicken bouillon over chicken. Cover and cook on low for 3-4 hours. Mix 1/4 cup Shirley J Universal Sauce with 1 cup of water in a pan on the stovetop. Bring to a boil. Add in cream cheese and stir until melted and well combined. Pour sauce in the slow cooker. Add the cream of chicken soup and stir until creamy. Serve over rice or noodles.

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 (4 oz) can mushrooms, drained
  • 1 oz packet of dry Italian dressing
  • 1 (10 3/4 oz) can cream of chicken soup
  • 4 oz cream cheese
  • 1/4 cup Shirley J Universal Sauce
Read the whole recipe on 365 Days of Slow Cooking