Thursday, November 6, 2008

Cream Cheese Chicken (variation)

So, I was inspired by Holly's Cream Cheese Chicken. Here is exactly how I made it. It was too salty for my taste, but I'm not sure which ingredient was the culprit since I used homemade versions of some ingredients and it was my first time doing so.

3-4 Chicken Breasts cut into small pieces (Italian Dressing Mix)
8 oz Cream Cheese
1 'can' Cream of Chicken Soup
2 Broccoli Crowns, cut into bite size pieces
4 oz. Sundried tomatoes in oil, drained
(I think I'd do the non-oil kind if I put tomatoes in again. They sure did give it a nice color!)

Gently cook the chicken on the stovetop with Butter & Italian Dressing Mix. Add remaining ingredients and slowly simmer until broccoli is tender. Serve over rice.

Note: I'm exploring the Cream of Chicken Soup mix (see link above). I will definitely let you know if it works for all applications because it was EXTREMELY cost effective compared to buying it. I am mostly concerned about time & consistency. I think I should have used half the amt of water to make it more 'condensed'. I forgot that the recipe's end result was supposed to be the actual soup and not the 'condensed' version.

Note:  I made this again recently in the crock pot as suggested by Holly & it worked even better than sauteeing.  However, I think 1 block of cream cheese is too much unless you have at least 4 breasts.  Adding broccoli when you add the cream cheese works out great, you just have to leave the lid on!!


Holly Lind said...

it could be the butter that is making it salty...unless you used unsalted butter. And maybe the sundried tomatoes, but I'm not sure there...what's this about cream of chicken mix?

Kristen said...

I edited the post to be more clear about the cream of chicken soup.