Lately, I've been employing the Crock Pot for cooking duties. With Tracy getting home around 6 p.m. on 24-hour Fitness workout nights, we usually don't even start dinner until 8 p.m. That's a late dinner considering we go to bed at 10! But, old Betty Crocker and her amazing Crock Pot have been a big help lately.
After making some chili a few weeks back, which was ready once we got home from working out, the Crock Pot is starting to see more action. Last night I made Italian Chicken and it was pretty much the best thing ever.
We were buying generic Stater Brothers (grocery chain in SoCal) frozen chicken breasts, but I'm starting to think they taste salt-laden and terrible. I bought some Golden Plump breast fillets, and the taste was unmatched from the generic. I guess the I was swayed by the Foster Farms plumppers commercial to not buy generic, but somehow ended up going home with Golden Plump.
So, here's the recipe. I know I'll be making it again. I kind of ad-libbed from the recipe a bit to spice it up and for better flavor. We cooked it on high for 2.5 hours and it was perfect. I'd suggest cooking on low for 4 hours for the ultimate chicken flavor.
The Recipe
10 oz. can of cream of chicken soup (We used the healthy 98% fat free Campbell's)
1/4 cup water (we substituted 1/2 cup milk here)
8 oz. soft cream cheese
4 oz. can of mushrooms (we went with organic)
1 packet of Italian dressing mix
4 frozen chicken breasts (we used 8 smaller Golden Plump fillets)
And, here's what we added that wasn't in the recipe:
1/2 cup of sour cream
1 tsp oregano
1 1/2 tsp Italian seasoning
1 tsp cracked pepper
Serve over cooked fettuccine noodles. Add mozzarella cheese on top as desired. Total cost was about $12. Makes 4 large servings.
I can't wait to have the leftovers. I might have to eat them today already! Next up in the Crock Pot, ribs!
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