cream cheese chicken

By pearlita

Ingredients

• or you can make it with:
• 2 cups homemade cream of mushroom soup
• frozen chicken--enough to feed four adults
• 2 T Italian seasoning
• 1/2 t celery seed
• 1 T onion powder
• 1 T sugar (weird, I know.)
• 1/4 t black pepper
• 1 t kosher salt
• 2 cloves minced garlic
• block of cream cheese (to add later)
• 1 can cream-of-something soup
• 1/2 cup chicken broth
• frozen chicken pieces
• packet of Italian salad dressing mix
• 2 cloves minced garlic
• block of cream cheese (to add later)

Preparation

Step 1

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta. We used Trader Joe's brown rice fusilli.
The Verdict.
This is really, really, really, really good. I like the original cream cheese chicken an awful lot, but this truly did taste better. The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.
My six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime.