Chicken Stroganoff is Kevin’s favorite meal. He requests it for his Birthday and I absolutely love it. I enjoy eating spoonfuls as I dish the left overs into the containers. We love making it on Sunday so that when we come home, we are greeted with the delicious aroma as soon as we walk in the door.
The Italian Chicken cooks in the crockpot with cream cheese and soup so it is nice and creamy. You can serve it with noodles or rice but we always serve it with mashed potatoes.
2 Large Frozen Chicken Breasts
1 packet of dry Italian Seasonings
1/4 cup water
To be added later:
1 8oz Block of Cream Cheese
1 can of Cream of Chicken Soup
1 cup of Milk
Place the chicken in a crock pot. Add the Italian Seasonings and water. Cook on low for 6-8 hours. About 2 hours before serving, add the cream cheese and soup. Cook for an additional hour and then stir well and shred the chicken. Add the milk the final hour before serving. The original recipe calls for adding the last 3 ingredients an hour before, but I have found that it is lumpier doing this. Serve over Mashed Potatoes (or Rice or Noodles).
I am playing around with my new pressure cooker. It takes about an hour from start to finish in this.
Enjoy! I hope you love it as much as we do.