Chicken Stroganoff - A kid pleaser

Tonight we had the Ramirez family(minus daddy Dale) over for dinner before we headed out to Daniella's play at the school. I wanted something that wasn't going to take a lot of fuss because I wanted to hang with my girl, Dot. This was a super easy, make-ahead-in-the-crockpot recipe with only FOUR ingredients. I did not have any reduced fat cream cheese on hand but I'm sure you can substitute it for the regular.

Mix the soup and dressing mix together.

Add the chicken and spread some soup mixture over it.

About an hour before serving I plopped the cream cheese in and left it to melt. I removed the chicken to dice up and whisked the cheese and soup together.

Here's the finished results. I completely forgot to take a picture of this served over noodles. I was too busy eating it!

Ingredients

• 4 skinless, boneless chicken breast halves, cubed (I used frozen and cut into pieces after cooking)
  
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
  
• 2 (10.75 ounce) cans condensed cream of chicken soup

DIRECTIONS

1. Mix soup and dressing mix in slow cooker; Add chicken and cook on low for 5 to 6 hours.
2. Remove chicken to dice up if using whole breasts. Add cream cheese to the crockpot and mix together. Add chicken back to crockpot and cook on high for another 1/2 hour or until heated through and warm. Serve over buttered egg noodles.

VERDICT: This was very yummy. Although I think that I might add another half packet to the mix next time. All the kids seemed to like it which is always a great sign!