Tuesday, July 1, 2008

Green Chile Chicken

(4-6) Boneless Chicken Breasts
1 Can Cream of Chicken Soup
8 oz. Cream Cheese (Softened)
1 Packet Good Seasons Italian Mix
1 can Diced Green Chilies (we use the mild.)

Combine all ingredients and cook in crock pot all day on low or 3-4 hours on high. Serve on top of cooked rice.

A few things that I do are:

• Cube the chicken (I use 4 chicken breasts)
• If I double the recipe, I don’t add any more Italian dressing mix, I'm not too big on really salty stuff.
• We usually eat over rice with biscuits and a green salad.
• We have also tried this over spaghetti noodles and it was still pretty good.

We double the recipe to feed 4 adults and 2 kids. There is usually enough for lunch the next day.

This recipe is a hit at our house. Hopefully, at yours too.

-Stacey Taft

1 comment:

Maria said...

I have also made this in the crock pot. The chicken is really tender. Shred the chicken with a fork right before serving over rice.