Serves 6-8
3 cups of cooked rice
2 chicken breasts cooked and shredded
1 8oz pkg of cream cheese
1 8oz container of sour cream
1 10oz can of cream chicken soup
1/2 pkg of dry Italian dressing mix
While rice is cooking, set out cream cheese to soften and boil 2 thawed chicken breasts for 20 minutes. Let cool and shred.
In a sauce pan on med-low heat, stir softened cream cheese until all lumps are gone. Add sour cream and cream of chicken soup. Stir until well mixed. Add 1/2 a package of Italian dressing mix (it is too strong if you add more than that, but if you like it strong go for it!). Add shredded chicken and heat through while stirring occasionally (tends to bubble and spurt if you just let it sit).
Serve over cooked rice and enjoy!
2 comments:
Hey, I do this recipe in the crockpot. I just put everything in (frozen chicken) and cook on low for 6 hours. Then I shred the chicken just before serving. We also like it over mashed potatoes.
We ate this for dinner tonight! this is our stand by on Sunday's, I do it in the crockpot as well.
Oh we love this one!
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