This is a modified version of a recipe from daughter's friend, Rylee. Chicken and Rice was Rylee's go-to meal and since my daughter practically lived at her house, she ate this lots. It's a satisfying, stick to the ribs kind of meal and not for the faint of hearts when it comes to calories, but if you have a picky eater, give this a go. Most love it. The modified version is great for college kids since they don't have to cook the chicken!
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Ingredients
4 frozen chicken breasts (or 6-8 tenderloins)
1 box cream cheese
2 cans cream of chicken soup
1 packet of dry ranch dressing powder (3 Tbsp)
2 Tbsp. diced, fresh onion (green onions work too)
4 Tbsp. of butter
2tsp to 1 Tbsp of fresh lemon juice (add after cooking - see directions below)
Directions
Add all ingredients to crockpot and cook on low for 6-8 hours
If the sauce is too thick at end of cooking, thin with water.
Add lemon juice. The amount depends on families' taste preferences. If you're not sure, start with 2 tsp. then taste the sauce. If you don't notice the lemon flavor, add another teaspoon and taste again.
Serve over steamed rice.
NEED DINNER FASTER? You can make this meal in less than 30 mins using these modifications.
Start rice cooking, then begin the sauce.
Modified Sauce
Use canned chicken instead of frozen chicken (2 cans, drained)
Heat butter and onions together in large sauce pan, once butter is melted - cook for 4 mins on medium-high heat.
Add canned chicken, cream cheese, canned soups, and ranch to the butter and onions.
Heat until combine
Serve with rice
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