My friend, Jen, has a heart of gold and a flair for making delicious and simple meals. If you know her, it's no surprise to find one of her recipes posted here. I asked for this recipe after getting just a whiff of the actual dish one afternoon. The dish is easy to make and tastes just as good as a leftover as it does fresh. Serve with fresh, steamed broccoli or asparagus for a delicious meal.
Jen's Chicken
4-6 Chicken Breasts (you can leave these whole or cut them into strips - whichever you prefer)
1 Stick Butter
1 pkg Italian Seasoning
1 Can Cream of Chicken Soup
8 oz Unwhipped cream cheese
Melt butter in fry pan. Mix in Italian Seasoning and add chicken to brown. Remove chicken and set aside. Add soup and cream cheese to pan and stir until the cream cheese blends into mixture. Add hot water to desired thickness and add browned chicken. Simmer, covered, over medium heat until chicken is done. Serve over rice or pasta.
Jen's Chicken
4-6 Chicken Breasts (you can leave these whole or cut them into strips - whichever you prefer)
1 Stick Butter
1 pkg Italian Seasoning
1 Can Cream of Chicken Soup
8 oz Unwhipped cream cheese
Melt butter in fry pan. Mix in Italian Seasoning and add chicken to brown. Remove chicken and set aside. Add soup and cream cheese to pan and stir until the cream cheese blends into mixture. Add hot water to desired thickness and add browned chicken. Simmer, covered, over medium heat until chicken is done. Serve over rice or pasta.
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