Sunday, July 3, 2011

Italian Chicken Over Rice

Well I am back and hopefully I can get back into the swing of things!! If you are interested here is Brigham's Birth Story! It was quite the adventure bringing him into the world, I am so glad it is all behind me and we have little Brigham here with us!

It looks a little plain in the picture, but it is very flavorful!!

I got this recipe from my mom who got it from our friend RaLyn Heninger.
Chicken in the crock pot... SO moist and delicious!

Italian Chicken Over Rice

4 Chicken Breast
1 packet of dry Italian Dressing mix
1 stick of butter ( I usually only put 1/2 a stick)
1 can of cream of chicken soup
4 oz cream cheese


Put the chicken breasts, Italian Dressing mix and butter into the crockpot and cook it on low for 5-6 hours. If you don't have as long or forgot to pull the chicken out of the freezer you can cook it on high for 4 hours. If you are really short on time you can also make it in a pressure cooker but the crock pot on low is definitely the best in my opinion!

Once the chicken is cooked through take it out and shred it, you can leave it in somewhat larger chunks or shred it more fine, whatever you like. Put the shredded chicken back into the crock pot with the cream of chicken soup and cream cheese and let it cook for another 30 minutes.

After you put the chicken back in start your rice, ( you can also use noodles or just serve it in a pita... though I've never tried it that way, that is what the recipe says!) for us I make 1 cup of rice, add 2 cups of water and bring it up to a boil then turn it down to low and cook until all of the water is cooked out and the rice is soft. It usually takes about 20 minutes.


  1. You can make this without the butter and it will be more healthy and tastes fantastic!

  2. Yes you can! The chicken makes a lot of it's own juice so it will still be great, I usually only put 1/2 a stick, I guess I should put that in the recipe! I do have to admit I LOVE butter and probably put too much on a lot of things!! :)