Recipe Archive

If you have a recipe you would be willing to share with our guests, please send us an email to service@chuckwagonsupply.com. Please be sure to give credit to the author of the recipe including yourself if it is your creation.

Name: Cream Cheese Chicken
Source: Mark Miles
Category: Main Dishes
Oven Size: 12" oven                                                Briquettes:  16 Top; 10 Bottom
Serves:  6

 

6	boneless skinless chicken breasts
1 pkg.	Good Seasons dry Italian dressing mix
2 T.	oil
1 can	cream of mushroom soup, undiluted
1-8 oz. pkg.	cream cheese
Cut chicken breasts into bite sized pieces.  Cook chicken and dry Italian dressing mix in oil in a 12" Dutch oven (covered to retain the moisture) with 10 charcoal briquettes on bottom and 16 charcoal briquettes on the top for 20 to 30 minutes. Remove the cooked chicken to a platter.  To the chicken broth left in the Dutch oven add the cream of mushroom soup and cream cheese.  Simmer using a whip to blend it until smooth.  Add the chicken back into the sauce and heat through.  Serve over steamed rice.

Enjoy!

Chuckwagon Supply
456 W. Sherman St.
Pocatello, ID 83204-2825 1 (801) 920-9004