CREAM CHEESE AND CHICKEN RECIPE RECIPES

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CROCK POT CREAM CHEESE CHICKEN RECIPE - FOOD.COM



Crock Pot Cream Cheese Chicken Recipe - Food.com image

I got this recipe from a nurse at work. We're always sharing easy and family-pleasing recipes. The sauce tastes like a creamy Alfredo sauce. This is great with noodles.

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Steps:

  • Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
  • Cook on low for 4-6 hours.
  • Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
  • Add this mixture to crock pot and cook on low for an additional hour.

Nutrition Facts : Calories 547.4, FatContent 44.4, SaturatedFatContent 19, CholesterolContent 169.5, SodiumContent 696.8, CarbohydrateContent 6.4, FiberContent 0.2, SugarContent 2, ProteinContent 29.8

CREAM CHEESE CHICKEN (EASY, HIGH PROTEIN) | KITCHN



Cream Cheese Chicken (Easy, High Protein) | Kitchn image

This recipe turns rich cream cheese into a savory sauce.

Provided by Laura Rege

Categories     Main dish    Dinner    Poultry dish

Total Time 1980S

Prep Time 600S

Cook Time 1380S

Yield 4

Number Of Ingredients 12

1 small yellow onion
4 cloves garlic
1 small bunch fresh dill
8 ounces cream cheese
4 boneless, skinless chicken breasts (about 2 pounds total)
1 1/2 teaspoons kosher salt, divided, plus more as needed
3/4 teaspoon freshly ground black pepper, divided, plus more as needed
4 tablespoons olive oil, divided
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 teaspoons Dijon mustard
1/4 teaspoon red pepper flakes

Steps:

  • Finely chop 1 small yellow onion and peel and mince 4 garlic cloves. Pick the fronds from the 1 small bunch fresh dill and coarsely chop until you have 2 tablespoons. Cut 8 ounces cream cheese into 8 pieces. Pat 4 boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway through, until golden on both sides, about 10 minutes total. Transfer the chicken to a plate (it will not be cooked through).
  • Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic, and cook, stirring, until fragrant and golden-brown, about 1 minute more. Pour in 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 1 minute.
  • Pour in 1 1/2 cups low-sodium chicken broth. Add the cream cheese, 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer, whisking frequently, until the cream cheese is melted and combined. Taste and season with more kosher salt and black pepper as needed.
  • Return the chicken and any accumulated juices to the pan. Bring back to a simmer. Cover and reduce the heat to medium. Simmer until the chicken is cooked through, 3 to 5 minutes more. Remove from the heat and sprinkle with the dill and 1/4 teaspoon red pepper flakes.

Nutrition Facts : SaturatedFatContent 14.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 7.3 g, SugarContent 3.0 g, ServingSize Serves 4, ProteinContent 66.9 g, FatContent 40.7 g, Calories 692 cal, SodiumContent 1092.8 mg, FiberContent 0.6 g, CholesterolContent 0 mg

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