1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (390g) Recipe makes 6 servings The following items or measurements are not included below: 2 ounces dry ranch dressing mix |
||
| Calories 405 | ||
| Calories from Fat 224 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 12.6g | 63% | |
| Monounsaturated Fat 6.3g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 1089mg | 45% | |
| Potassium 655mg | 18% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.7g | ||
| Protein 35.0g | 70% | |
people who like this recipe also like:
By: Lorac
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
By: Kree
By: kcdelong
By: Lubie
By: Mysterygirl
Ingredients
-
2 (1 ounce) envelopes dry ranch dressing mix
- 6 boneless skinless chicken breasts
- 12 ounces thinly sliced mushrooms (more if you want)
- 2 tablespoons butter
- 1 (14 1/2 ounce) can chicken broth
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 8 ounces cream cheese
- 2 garlic cloves, minced
- salt
- black pepper
Directions
1
Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.2
Cook on high 5-6 hours.3
About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.4
Cook on high for 1 more hour.5
Season with salt and pepper to taste, and serve over rice or noodles.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Parmigiano and Herb Chicken Breast Tenders
Sauteed Chicken Breasts Stuffed with Cheese and Ham
Balsamic Glazed Chicken Breast
Southwestern Bbq Chicken Breast
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: gayle #280716
On Mar 27, 2009
I only had 1 can of soup and 1 ranch mix so I halved the recipe. I used a whole chicken (economically cheaper) and skinned it. When it was soft enough I removed the bones and put the meat back in the pot and then continued with step 3. I then added some thickener towards the end. I have to say that even though I halved the recipe it was still a lot of sauce. DH wasn't sure if I served him a chunky soup or not. Even still, the flavor was excellent. I will be making this again.
From: 1TexasLizard
On Jun 17, 2002
Wow! THANK YOU, Manda!! Spectacular dish and so wonderfully crockpot easy. I have to admit I was skeptical about the high setting, but the chix was plenty moist and of course, delightfully tender. Only small changes I made were to increase to 16oz mushrooms (more would certainly not hurt!), only 1 can of soup, and lowfat cream cheese. During the last hour I also thickened it with a couple of Tbls. of corn starch diluted with equal water and added a couple of Tbls. of sherry cooking wine. It smelled SO good I didn't even take time to make a salad...DH and I just had it over brown rice. Yum, yum!!
From: MizzNezz
On Aug 2, 2002
I cut the chicken breasts in half and only used 1 envelope of the ranch dressing mix, 1 can soup, and 4 oz cream cheese. It was very creamy and had a great flavor. Served this with boiled red potatoes and a side of steamed broccoli. Thanks Manda! I will make this again.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved