Wednesday, February 4, 2009
Italian Chicken and Rotini
In the bag:
1 envelope Italian salad dressing mix
1 (10 3/4oz.) can cream of mushroom soup
1 T. dry onion flakes
1 box rotini noodles
From the kitchen:
3 T. butter
6 boneless, skinless chicken breasts
Salt and pepper to taste
1 (8 oz.) package cream cheese
Melt butter in slow cooker. Place chicken breasts (can be frozen) in slow cooker. Sprinkle with salt and pepper and dry salad dressing mix (don’t add water). Cover and cook on low for 5 to 6 hours.
About 30-45 minutes before serving, mix soup, cream cheese, and onion flakes in saucepan and cook on low until smooth. Pour over chicken, and let cook in crock-pot another 30 min. Serve over cooked Rotini.