I had planned on cleaning house today while the boys slept. That did not happen. Instead I caught up on Xanga reading and had three nice phone calls from three people I love very much.
After I hung up the phone for the last time I was forced to address the question I had been avoiding since lunch, “What am I going to make for dinner?”
So I am falling back on an old faithful recipe.
Crock pot Chicken- (serves 4-6)
10-12 defrosted chicken tenderloins
1 can of Cream of Chicken soup
1 package of dry Italian Dressing mix
1 package of cream cheese
Place chicken in crock pot and sprinkle Italian seasoning over the meat. Cook on high for about 2 to 3 hours (depending on how hot your crock pot cooks). Once the chicken is completely cooked, cut the cream cheese up into cubes and place in a small sauce pan. Melt the cream cheese over medium heat and then mix in the can of soup. Let the sauce heat up and then pour over the chicken. There will be quite a bit of liquid in the bottom of the crock pot. Don’t drain the juices they will help thin out the sauce. Stir until the juices and the sauce get smooth and creamy. Serve the chicken and sauce over rice.
It’s not a fancy recipe but it’s easy and a real crowd pleaser. I like to make it when I’m having company over after church. It stays hot while we’re at church and it’s practically ready to serve when you get home. I usually serve it with a green salad and warm french bread.