At our sewing circle (Yes, I am involved in a sewing circle and yes I am an old lady, but might I add that I am a rockin' awesome old lady!!! I can't wait for Bingo night. By the way Gwen, should totally do that!)
.... Anyway, at our sewing circle on Friday we did a recipe swap and I got this great new recipe from Bridget. It is for Chicken Fettucini. We have made a few modifications just because the salt content was a little high for us. Enjoy!
Bridget's Chicken Fettucini (Brittany's modifications in red)
2 chicken breasts (boneless, skinless)
1 cube butter - just 1/2 cube of butter (1/4 cup)
1 packet italian dressing mix - 1/2 of a packet, not a whole
Place chicken, butter, and seasoning in crockpot. Cook on low 3 hours or 2 hours in 300* oven.
Take chicken out of crockpot, shred/cut into bite size pieces.
1 8 oz package cream cheese
1 can cream of chicken soup
1/2 cup hot water
Mix cream cheese, soup, and water. Place in crockpot. Return chopped chicken to crockpot. Heat this while you prepare your noodles. When the noodles are done, the sauce will be as well. Eat it all gone!!
Makes 4 servings. Brandon is not a broccoli fan, but I cooked some broccoli on the side and stirred it in with my pasta. Well worth doing. So yummy - if you love broccoli!
Britt! Tried this recipe on Saturday and loved it (with your modifications of course) I actually didn't have any cream of chicken soup, so I just used some cream of mushroom soup and it tasted just fine. Thanks for the recipe! -jandee
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