If you are busy like many or just would like to conserve time in the kitchen then check this EASY recipe out.
All you have to do is add in the ingredients to the crockpot and leave it low for 7-8 hours. Make sure the chicken isn’t still pink and it should shred easily. Then boil about a 1/4 pound of noodles (give or take a little) and drain and pour the sauce over and mix. Serve with a fresh side salad and warm garlic bread.
Here are the ingredients for 4 servings:
- 8 oz cream cheese
- 1 can of mushroom soup
- 2 chicken breasts, boneless, skinless (thawed)
- 1 teaspoon Creole seasoning
- 1 teaspoon of Italian seasoning
- 1/4 cup sour cream
I will say, the cream cheese has a tendency to be a little clumpy if it is just thrown in to the crockpot. So you can either stir it with a mixer or let the cream cheese sit out until it reaches room temperature before stirring it with the other ingredients. Then lastly add the chicken. This could be helpful to prevent the clumpiness of the cream cheese. If the tiny little clumps don’t bother you then don’t worry about it.
In the last 30 minutes to an hour if you shred the chicken and mix it up some, it helps add more flavor to the chicken. I got home after 8 hours and turned the crockpot to warm so that can work too. But avoid keeping it on warm for more than 2 hours because it will thicken.
Last tip, you can add more flavor by adding more seasoning, depending on your preference. Creole can get spicy with the more you add so a good substitute would be seasoned salt if you don’t want it spicy.
Enjoy and let me know your thoughts/suggestions!
Modern Christian Lady 