Crockpot Italian Chicken

From somewhere online

This is my favoritest chicken dish!  It tastes wonderful and is so easy to make!

Ingredients:

4 chicken breasts
1 packet dry Zesty Italian Dressing mix
1 (8 oz.) package cream cheese, softened
1-2 cans cream of chicken soup
Pasta of choice or Rice for serving (or broccoli/green beans, which is what I usually serve this with)

Directions:

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. 
2. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. 
3. Cook on low in the crockpot for at least 4 hours.  You can leave it in there all day. 
4. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.  Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce.
5. Serve with veggies, pasta or both!

Serves 4; 4+ hours

Crispy Cheddar Chicken

from jamiecooksitup.blogspot.com

Picture from jaimiecooksitup.blogspot.com

Words cannot describe how delicious this meal is!  Well, “sinful” comes close, but the calories don’t measure up.  In short, be prepared for awesome!

 

Ingredients:

4 large chicken breasts
2 sleeves Ritz crackers
¼ teaspoon salt
⅛ teaspoon pepper
½ cup milk
3 cups cheddar cheese, shredded
1 tablespoon dried parsley
1-14 oz. can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Directions:

1. Preheat oven to 400°.
2. Cut each chicken breast into 3 large chunks.  (Try to keep each chunk about the same size).
3. In a small food processor, grind up the Ritz crackers.  (Or, crush by hand making the crumbs as small as possible).
4. Pour the milk, cheese and cracker crumbs into 3 separate small pans or bowls.  Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
5. Dip each piece of chicken into the milk, then the cheese and finally the cracker crumbs.
6. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
7. Sprinkle the dried parsley over the chicken.
8. Cover the pan with tin foil and bake for 35 minutes.  Remove the tin foil, bake for an additional 10 minutes, or until the edges of chicken are golden brown and crispy.
9. During these last 10 minutes, in a medium sized sauce pan, combine the cream of chicken soup, sour cream and butter with a whisk.  Stir it over medium high heat until the sauce is nice and hot.  Serve over the chicken.

Serves 4; 370 calories (3 pieces of chicken, aka about one breast); 1 hour