My mother use to make cream cheese chicken. Do you know the recipe?!
CREAM CHEESE CHICKEN
1 (4 1/2 ounce) package dried beef , slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese , room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored vegetable flavored rice , pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie.
nfd?
Answers: Maybe this is it.
CREAM CHEESE CHICKEN
1 (4 1/2 ounce) package dried beef , slightly rinsed
4-6 boneless chicken breasts
1 (8 ounce) package cream cheese , room temp.
1 can cream of chicken soup
1/2 cup milk
1-2 package chicken rice pilaf mix or vegetable flavored vegetable flavored rice , pilaf
Slightly rinse the dried beef and chop ,place in 9x12 baking dish, placed chicken breasts on the dried beef place, in bowl with wire whisk or mixer beat cream cheese,chicken soup,and milk till creamed together top each chicken breast with mixture spooning the rest to cover beef. Cover with foil and bake in 350 degree preheated oven for 35-40 min. Serve over rice add a veggie.
nfd?
A star for you because it sounded yummy!
I don't know hers but I know mine.
I cut a pocket into the breast, season it with salt and pepper, and stuff it with a mixture of cream cheese, a good melting cheese (cheddar, swiss, fontina...) and herbs (parsley, basil, mint, cilantro, tarragon, thyme, or a mixture of the above). Secure the edge of the pocket with a toothpick and saute the breasts in a little olive oil. When nicely browned on both sides and cooked through, remove the breasts and keep warm, add some scallion or shallots, saute until translucent, then add 3/4 cup chicken broth and reduce by half. Pour over the breasts to moisten and serve.
CREAM CHEESE CHICKEN BREASTS
6 chicken breast halves, skinned and boned
1 pkg. (8 oz.) light cream cheese
4 green onions sliced, tops and all
6 slices of bacon
Pound chicken breasts until somewhat flatter. Mix together cream cheese and green onions in small bowl. Divide cream cheese mixture into six portions and place on top of breasts.
Fold breasts over cream cheese mixture and wrap chicken breast with bacon attempting to keep cream cheese inside. Secure with toothpicks. Place in 450 degree oven. Turn eery 10-15 minutes. Chicken should be done in about 30-45 minutes. Enjoy!
OR
CREAM CHEESE CHICKEN
1 lb. chicken
1 pkg. Good Season's Italian salad dressing mix
1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese, whipped
2 tbsp. butter
Preheat oven to 350 degrees. Saute chicken in butter and 1/2 package salad dressing mix. Cook until chicken is light brown. Mix soup, cream cheese, and the other 1/2 of the package salad dressing mix. In a baking dish, add chicken and the above mixture. Cook for 1/2 hour. Serve over rice.
OR
CREAM CHEESE CHICKEN
8 oz. pkg. cream cheese, softened
6 tbsp. butter, melted
4 c. cooked cubed chicken
1/4 tsp. pepper
4 to 5 tbsp. milk
2 tbsp. onion, chopped
8 oz. crescent rolls
3/4 c. crushed cracker crumbs or stuffing mix
Preheat oven to 350 degrees.
In medium bowl, blend cream cheese and 4 tablespoons butter until smooth. Add rest of ingredients except rolls. Mix well. Separate crescent dough. Add chicken and cheese to bottom of dish. Top with crescent rolls. Brush top with reserved butter. Add crumbs to top. Bake for 20 to 25 minutes until golden brown. (Mix cracker crumbs with butter.)
JM
http://www.recipeland.com/recipe/6850/