Italian Chicken & Veggies (serves 6)
6 boneless skinless chicken breasts (I actually used 8 b/s thighs that I had on hand)
8 oz Italian Salad Dressing
8 oz Cream Cheese (low-fat works)
14 oz Chicken broth
1 can Cream of Chicken soup (low-fat works)
1/2 t Rosemary
1/2 t Thyme
[At this point you could cool the chicken mix and freeze it. On serving day, thaw and reheat it and serve it over pasta.]
We were planning to eat it that night so when I added the chicken I also put in:
1 1/2 C frozen mixed vegetables
1 box macaroni noodles, cooked and drained
I'm always looking for ways to add more veggies to our diet and they best way for us is to add them to the entree. The macaroni was more to make the dish go farther economically speaking. If you leave it out you could probably pour the chicken & veggies over baked potatoes for a good meal.
The consensus: I was pleased with how much of the Italian Dressing flavor carried over to the chicken and the creaminess is fantastic. Even my meat & potatoes husband said the dish was fantastic. Schnickelfritz did not object to the bite-sized veggies covered with delicious sauce. So this one's a keeper.
I'm sharing this recipe with Home to 4 Kiddos' Try a New Recipe Tuesday Linkup.