You know how you are always looking for ways to use Chicken breasts that are easy, produce decent leftovers and are something your kids will eat? Amber made this chicken when I was visiting. Katie and Jessica literally shoveled it into their mouths making yummy noises. It wasn't one of those dishes that you eat and think "man, I'm going to make this next time my husband's boss comes to dinner". It is simple and you might think forgettable. Except it's not forgettable. You keep thinking about it because of it's simpleness. You know you need to add it to your repertoire of chicken dishes because it's that easy and good and your kids loved it. So here it is - Amber should be very happy to know I didn't forget it at all, but have now made it myself.
4 chicken breasts
1 stick of butter (I cut this to 1/2 stick and added some chicken stock)
Good Seasons Salad Dressing Packet (the dry seasonings only)
1 can cream of chicken soup (although it would be great with cream of mushroom or broccoli)
1 stick of cream cheese (go ahead and use the light)
egg noodles (boiled and drained or any kind of pasta or rice)
Stick chicken, butter (and stock optional) in your trusty crock pot and season with your Italian Dressing Packet. (I used about 3/4 of the packet) Cook on low all day while you are running errands, highlighting your hair, Christmas shopping whatever. (Or you can do what I did and throw the chicken in frozen and crank that baby up to high for like 4 hours then turn it down to low once you catch up with those people who planned ahead and thawed their chicken) About an hour or two before dinner, dump in your soup and cream cheese. Stir it around, shred the chicken with a big fork, whatever makes your skirt fly up. Serve it over the pasta with a big ol' side of broccoli and you have dinner. Come on, is that easy or what?
