This is simply delicious!!!! It was so rich and creamy!!! In my opinion, the sauce is truly amazing. I think it would taste absulutely declicious as a dip for bread, with a few changes of course.
- 4 boneless skinless chicken breasts
- 2 tablespoons butter , melted
- 1 (10 3/4 ounce) can cream of chicken soup
- 8 ounces cream cheese , cubed
- 1/2 cup chicken broth
- 1 (1 ounce) package hidden valley ranch dressing mix
- 1/4 teaspoon minced garlic
- 1 dash paprika
- 1/8 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
Directions:
- Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.
- Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.
- Drizzle chicken breasts with 1 tablespoons melted butter.
- Cover and cook on Low for 4 hours.
- Melt remaining 1 tablespoon butter in a medium saucepan along with minced garlic and saute slightly.
- Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.
- Add mixture to crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.
- Serve over buttered egg noddles.
Now for my suggestions about the sauce as a dip. I believe if you cut the chicken broth down to about 1/4 cup, add some parmesan and shrimp and/or crab meat, scallops, etc... I think it would make an amazing dip for toasted Italian bread slices.
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