Cream Cheese Chicken

Ingredients

• 4 pounds Chicken Thighs without skin — ready to cook
• 1/2 teaspoon Black Pepper
• 2 tablespoons Butter or Margarine — melted
• 1/2 teaspoon Salt
• 1 ounce Italian Salad Dressing Mix — low salt
• 1 can Condensed Cream of Chicken soup
• 8 ounces Cream Cheese — cubed
• 1/2 cup Chicken Broth
• 1 large Onion — chopped
• 2 tablespoons Chicken Broth — to cook onion
• 2 cloves Garlic — minced

Directions

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

OVEN RECIPE
Cut boneless, skinless chicken breasts into serving size pieces. Sprinkle with dry salad dressing mix. Brown chicken in skillet and a little butter. Remove chicken to casserole dish. Add the onion to the skillet and brown. Add other ingredients to skillet to make sauce. Pour sauce over the chicken, cover and bake at 350 for 30-45 minutes. Serve over noodles or rice.

STOVETOP RECIPE
Prepare as for oven recipe, browning chicken in skillet. Remove chicken, add onions and sauté . Add other sauce ingredients, return chicken to skillet with the sauce. Cover the pan and cook over low heat for 20 minutes.

*You can also use boneless chicken breasts and then shred the chicken up in the gravy/sauce and serve it over biscuits.*