I do not have a crock pot, but I was still able to make this dish and it was super easy. It was sort of creamy cheesy casserole-y goodness, just the thing you feel like on a cold night.
I used the Dry Italian Dressing (from my previous post) and it came out very salty. Like consuming salt lick salty. So, I would definitely cut back on the salt next time. I remember reading articles trying to figure out if I could make it less salty. While some people recommended adding unbaked potato slices to leech out the salt or a pinch of sugar, one particularly helpful grandma said no and it should be a lesson learned on the horrors of adding too much salt.
Regardless, will definitely try making this again and perhaps tweaking the recipe a little. Also, I will halve the recipe as it was definitely more than enough for 4 people and the only munchers were me and Martin.
I also found that the rice didn’t cook all the way through with just one can of broth, though I did use a little can and I had to add water and emergency-fix it. Perhaps a bigger one next time?
Since I had no crock-pot to use, I am writing up this recipe the way I did it, but keeping crock-pot in the name. Wrong, yes. But it shouldn’t detract from the yumminess of the dish!
Kjersti’s Crock-Pot Chicken
2 tbsp. butter
½ cup water
2 boneless skinless chicken breasts
1 pkg. Good Seasons Zesty Italian dry dressing mix
1 can cream of mushroom or cream of chicken
1 pkg. (8 oz.) cream cheese
1 can broth
1-¾ cup rice
1/ Combine water, butter and dressing mix into large pot. Bring water to a boil. Add chicken and lower heat to a simmer.
2/ Boil until chicken is cooked completely through.
3/ While chicken is boiling,combine rice and broth. Bring to a boil. Reduce to a simmer and allow rice to absorb all the water.
3/ Shred chicken completely.
4/ Add cream cheese and cream of chicken to hot water / dressing mixture. Stir until completely melted.
5/ Add chicken and rice, mixing until combined. Serve!
Servings: 4 hearty servings