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Chicken with Cream Cheese Sauce

Total Time

Prep: 20 min. Cook: 4 hours

Makes

4 servings

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

  1. 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.
  2. 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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