Wednesday, September 21, 2011

Creamy Italian Chicken

This is one of the meals I make that everyone seems to love! If they only knew how simple it is. Below you will find the recipe and instructions for making this using precooked chicken. Here I will take you through the steps if you are using frozen raw chicken.

I like to use the flash frozen chicken breasts for this if I don't have precooked chicken. They are always thinner and cook more quickly. Put 3-4 frozen chicken breasts in your crockpot.

Sprinkle one packet of Italian salad dressing mix over the chicken. I keep some of these packets in my pantry all the time so I can make this dish whenever.

Cover the crockpot and cook on high for 2-3 hours - until the chicken is almost cooked.

Whisk together the chicken soup, plain yogurt, and dehydrated celery, if desired.

Pour over the chicken and cook an additional hour. Uncover the final 30 minutes to allow the sauce to thicken a little if you'd like. Serve over cooked rice or egg noodles.

Creamy Italian Chicken
1–2 lbs chicken, cooked and cubed
1 pkg dry Italian Salad dressing mix
2 cans cream of chicken soup
1 ½ cups plain yogurt
1/3 cup dehydrated celery
Cooked rice or pasta

Mix soup, yogurt, salad dressing packet and celery together. Place chicken in a casserole dish or crockpot. You can also heat this in a pan on the stove or in the microwave. Cover chicken with soup mixture and heat through, stirring occasionally. On the stove top or in the microwave it takes 10 minutes or less. In the oven, cover with foil and bake at 325° F for 30–45 minutes. In the crockpot, cook on low for 3–4 hours or on high for 1–2 hours. Stir a few times while it is heating in the crockpot to prevent it from getting overdone on the sides and bottom. Serve over rice or pasta. This casserole freezes well. Thaw and then bake as above.

No comments:

Post a Comment