The cream cheese adds richness and wonderful flavor to the sauce in this recipe. The almonds sprinkled over the finished dish are a nice touch.—Julie Quail, Orion, Michigan
Ingredients
- 4 bone-in chicken breast halves (12 ounces each), skin removed
- 2 tablespoons butter, melted
- 1 envelope Italian salad dressing mix
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup chicken broth, divided
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 garlic cloves, minced
- 6 ounces cream cheese, cubed
- Hot cooked rice
- 1/4 cup slivered almonds, toasted
Directions
- Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside.
- In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.
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