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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