Fun fact: I didn't receive my driver's license until I was 18. It could be because I stole a car and went for a joyride when I was 15 or because I wasn't a legal citizen at the time. Or it could just be because it was too freaking expensive to take driving lessons in California at the time I turned 16. No matter the reason, at 18 I was not a licensed driver. However that didn't stop me from borrowing my young woman leader's car at girls camp to ride around and wake up the yougins'. You see, us senior girls got to work in the kitchen for our fifth year which made us feel like KINGS!. So everyday we had to make the rounds to wake up the younger girls. It was great. Everyone took turns driving our leader's car around the camp for the wakeup call. I didn't want to be left out (story of my life) so I thought I would take a turn. I took the keys, got behind the wheel, and took off. I felt like friggin' Zack Morris! Cruzin' around, breaking all the rules. IT. WAS. AWESOME.
Then we got back to the kitchen...Turns out my leader was less than impressed and did not react AT ALL like Mr. Belding would have. Despite my recklessness, we still had a great time with her. She was an amazing cook and taught us so much that I still use today. Like this recipe for example. So simple but so very, very tasty!
When we were newly married, this was one of the first dinners my husband raved about. He still requests it regularly and will praise it repeatedly when I make it.
Aside from being simple, this recipe is pretty versatile too. After my husband yammered on and on about this one to his mother, she thought she would try it. Only she could have sworn he said ranch dressing mix. Still awesome. I usually like to serve this with egg noodles, but one night we were out and used brown rice instead. Still awesome. Last night we didn't have egg noodles so I thought I would try it with some fettucini noodles. Still. Awesome.
So do yourself and your family a favor and try this. Tonight. Like, right now.
*Note: While this recipe does make a lot of cream cheese chicken, it freezes very well (without the noodles) and makes a great leftover dish that your family probably won't mind eating a second (or third, or fourth) time.
Crock-Pot Cream Cheese Chicken with Fettucini Noodles
- 2 Boneless Skinless Chicken Breasts
- 1 Package Italian Dressing Mix
- 2 - 10 oz. Cans Cream of Chicken Soup
- 2 - 8 oz. Packages Cream Cheese
- 1 Package Fettucini Noodles
- Place chicken breasts and cream cheese on bottom of crock pot.
- In a small bowl combine cream of chicken soup with about 1 and a half cans of water and italian dressing mix. Whisk until combined.
- Pour mixture over chicken and cream cheese.
- Cook on low for 8 hours or high for 4 hours.
- Remove chicken and shred using a paddle attachment for stand mixer.
- Whisk sauce together until cream cheese is blended.
- Return chicken to crock pot with sauce. Mix chicken with sauce.
- Serve over cooked fettucini noodles.