Kim's Cream Cheese Chicken - Crockpot

posted by m3kp

1/2 cup onion, chopped
2 T butter or margarine, melted
1-1/2 twirls vermicelli, broken
2 cups rice
1 teaspoon garlic
5 cups chicken broth
dash salt
dash pepper
8 ounces cream cheese
1 package Italian dressing mix
1 can cream of chicken soup
1 package sliced mushrooms
15 chicken tenders (or 5-6 chicken breasts)

Saute vermicelli in butter until light brown. Add onion, garlic, mushrooms and rice. Saute 1 minute. Set aside.

In the blender, mix cream cheese, soup, Italian dressing, salt and pepper and chicken broth (I start out with 3 cups of broth and add more if there is room - otherwise I add the remaining chicken broth to the crockpot later).

Spray the crockpot with cooking spray. Pit the rice mixture in the bottom of the crockpot. Place chicken on top of the rice. Pour the mixture in the blender (adding any additional chicken broth that would not fit in the blender) over the chicken and rice. Cook on low for 4-6 hours (in my new crockpot).

Takes a few minutes in the morning, but complete meal with a quick veggie in the evening if you are all arriving home late and are famished.