This chicken stroganoff recipe is perfect for Sunday dinner. I put it in the slow cooker before church and then had a low-stress dinner when we got home!
4 skinless, boneless chicken breast halves - cubed
1/8 c. margarine
1 (.7 ounce) packaged dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
2 (10.75 ounce) can condensed cream of chicken soup
1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
3. Serve over egg noodles. (I used whole wheat noodles... Yummy!)
It's that easy. The original recipe calls for one can of cream of chicken soup but my husband isn't a huge fan of cream cheese so I diluted it a bit. He LOVED it. And I thought there was still plenty of cream cheese taste. So take your pick, 1 or 2 cans of soup. This feeds about 5-6 people.