This is a yummy one we have loved for years! Thanks, Jeri! We haven't eaten it for a while, though, because Ty can't have dairy or wheat. I finally figured out some alternatives and it turned out perfectly! I am so pleased. Here is the original recipe and I'll add my notes at the end.
Cream Cheese Chicken
4 boneless, skinless chicken breasts
1 pkg. dry Italian dressing mix (Good Seasons brand)
3 T. melted butter
1 can cream of chicken soup
1/2 tsp. onion powder
1/2 tsp. seasoning salt
1/2 cup milk
1 (8 oz.) pkg. cream cheese
Place chicken in bottom of crock pot. Drizzle butter and sprinkle dressing packet all over the chicken. In another bowl, mix cream cheese, onion powder, seasoning salt, milk, and cubed cream cheese. Pour over chicken. Cook on Low all day. Shred chicken and serve over rice or fettucini noodles.
My notes for a dairy-free/wheat-free version:
#1 Use whatever butter you can use or just leave it out.
#2 Recipe for homemade cream of chicken soup base:
3 cups water
1/2 cup rice flour (try white bean flour or 3 TBS. corstarch for gluten-free sauce)
1/2 tsp. salt
2 Tbs. healthy mayo like Veganaise (this turns sauce a creamy white and flavors it up)
2 packets chicken broth concentrate (Trader Joe's) or whatever chicken boullion flavoring you use.
#3 We like "Better than Cream Cheese" by Tofutti.
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2 comments:
I love this. We sometimes eat it over mashed potatoes!
I made this too much and we got sick of it. I made it a few weeks ago, and Lincoln said, "You should make this more often!" =) Moderation is the key I guess.
I didn't know that Ty was allergic to wheat AND dairy! I know it has to mentioned many times on this blog, but I missed it. I am so proud of you for creating a new version of this recipe for your family! I bet you have to do that a lot.
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