Sunday, February 24, 2013

Creamy Chicken and Mushrooms-Trulee (Courtesy of 365 Days of Slow Cooking)

1 1/4lb chicken tenders
4 oz canned mushrooms, drained
1 oz packet dry Ranch dressing
1 chicken bouillon cube
1 can cream of chicken soup
8 oz cream cheese

Combine chicken and mushrooms in slow cooker.  Sprinkle ranch dressing over top of the chicken.  Dissolve bouillon cub in 1 cup boiling water until dissolved.  Pour broth over chicken.  (Make sure chicken is completely covered with liquid.)  Cook on low for 3-4 hours.  Stir in soup and cream cheese until melted and warmed.

Serve over Rice.

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