But, I didn't have any pork chops. Or paprika, and this recipe wanted paprika. I didn't have Cream of Mushroom soup, but I had cream of chicken. And I had chicken breast.
So, I sort of took what I did have and put it in a crock pot. And it looked like this.
Well, It didn't LOOK promising. Actually, it looks kind of like creamed potatoes. I promise there is chicken under there. It smelled heavenly though.
I set it in the fridge with orders to my husband to turn the crock pot on when he got home and cook it for 6 hours for me.
Well, he cooked it for 5 hours, so the chicken wasn't as tender as I wanted it to be. But it was still pretty good.
When I got home after an 8 hour day I had one of the breasts, warmed up some lima beans I had cooked the night before, and put some of the gravy from the crock pot over some potatoes.
I was really good!
2 large chicken breasts
1 pack powder ranch dressing
1 can cream of chicken soup
4 tbsp butter
5 tbsp cream cheese (I used the soft cream cheese that comes in a tub and I put on my bagles, because that is all I had)
Place chicken breasts into crock pot
Heat butter and cream cheese in microwave in short intervals, stirring between until melted and creamy.
Combine cream of chicken soup, the butter/cream cheese mixture and powdered ranch dressing in a bowl. Stir until well combined.
Pour over chicken breasts.
Cook on low heat for 6 hours.
Since I'm the only one that eats this, I got 2 meals from the chicken breasts.
I also got a 3rd meal. I had a lot of the creamy sauce left, so I cooked some plain elbow noodles, and poured the sauce over it, and added a tiny bit of leftover hamburger meat that I browned. And viola....meal #3.
|Yeah, I eat at my computer even though I know I really shouldn't.|