In a slow cooker, add chicken broth, chicken and Italian dressing packet. Cook on high setting until the chicken is tender enough to shred apart. It will be very tender. (Approx. 4 hours)
In a bowl, cream together cream cheese and cream of chicken soup. Add the mixture to the crock pot of chicken, stirring until everything is well combined. Then top with frozen spinach and cook for another 30-45 minutes, until the spinach is warmed through and chicken mixture is bubbly. Stir the spinach in with the chicken before serving over cooked rice. Serves 4.
Ingredients
-
4 cups chicken broth
-
4 boneless, skinless chicken breasts
-
1 packet dry Italian salad dressing
-
1 can cream of chicken soup
-
1 package cream cheese, softened (8 ounce pkg)
-
1 package Frozen Spinach (small pkg)
-
4 cups cooked rice
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
