Cream Cheese Chicken

2 (.7oz) envelope Italian Dressing Mix
1 C. Butter
4 lbs. Boneless Skinless Chicken Breasts
2 (10.75oz) can Cream of Chicken Soup
2 (8oz.) pkg. Cream Cheese

Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter has melted, add envelopes of italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soups and cream cheeses. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

Serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.

Recipe by: www.30mealsinoneday.com
*Recipe not originally doubled

Chicken Rice Casserole

3 lrg. Boneless Skinless Chicken Breasts
1 bag Frozen Broccoli, allow to thaw a little
2 lrg. Cream of Chicken
3 C. Uncooked Rice
2 sm. can Chicken Broth
Salt & Pepper (desired)

Divide ingredients into two seperate casserole dishes for two seperate meals.

Prepare rice as directed on package but use all of chicken broth and then remaining water needed to cook rice as directed.

Place chicken in a pot of water and allow to boil for 7-9 minutes. Cube chicken and place in casserole dishes along with rice. Mix in cream of chicken soup, partially thawed broccoli and salt and pepper into casserole dishes. Mix well.

Place in 350 degree oven and cook for 30 minutes. Eat one casserole tonight and save the other in the freezer if you wish. Also, very yummy served in a bread bowl.


Freeze:
Casserole Dish/Tinfoil Dish & Well wrapped to avoid freezer burn
Up to 3 Months

Serve:
Unthaw: 350 degrees for 40-45 minutes. May have to add a little chicken broth or water.
Frozen: 325 degrees for 60-90 minutes. May have to add a little chicken broth or water.