March 2002

RECIPE OF THE

MONTH

Italian Chicken

from Cheryl H. from Pardeeville, Wisconsin

Click here to go to a Printer Friendly Page

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Meals:	1	2	3	4	5	6
Serves:	6	12	18	24	30	36
Ingredients:
Chicken Breasts, skin removed	5	10	15	20	25	30
Fat Free Italian Salad Dressing	8 oz	16 oz	24 oz	32 oz	40 oz	48 oz
Lo-fat Cream Cheese	8 oz	16 oz	24 oz	32 oz	40 oz	48 oz
Chicken broth	14 oz	28 oz	42 oz	56 oz	70 oz	84 oz
Healthy Choice Cream of Chicken Soup	1 can	2 cans	3 cans	4 cans	5 cans	6 cans
Rosemary	½ tsp	1 tsp	1 ½ tsp	2 tsp	2 ½ tsp	3 tsp
Thyme	½ tsp	1 tsp	1 ½ tsp	2 tsp	2 ½ tsp	3 tsp
Salt and pepper to taste

Assembly Directions:
Put the chicken breasts in the crock pot and pour the Italian Salad Dressing over them. Cook on low 8-10 hours.

Remove chicken breasts from crock pot and discard Italian Dressing. Put the cream cheese, chicken broth, cream of chicken soup, rosemary, thyme and salt and pepper to taste in the crock pot. Stir together as the ingredients melt. Meanwhile, remove the chicken from the bones and cut in small pieces. Put the chicken back in the crock pot with the sauce. Cook together another hour. Or, you can do this step on the stove to speed it up. After it has cooked together, allow to cool.

Freezing and Cooking Directions:
Once it’s cool, put into Ziploc bags and freeze.

To serve, heat in the microwave and serve over angel hair pasta.

Comments:

Kids and adults both love this meal! It’s very easy too! You can use boneless, skinless chicken breasts in place of bone-in chicken breasts if you prefer. Cook on low 5-6 hours. You can also substitute Fat Free cream cheese for the Lo-fat cream cheese for an even healthier meal.

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Thursday, August 28, 2008.