Thursday, January 6, 2011

Creamy Chicken

  • 5 boneless skinless chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup(can use cream of mushroom), undiluted
  • 1 cup (8 ounces) sour cream
  • 4 bacon strips, cooked and crumbled or 4 tablespoons real bacon bits
Place chicken in a crockpot. Combine soup and sour cream in a bowl; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with bacon. Serve over rice or noodles

I gave you each two cups of rice to make in rice cooker or on the stove top.

*If you are cooking the chicken from frozen you may have to cook longer then 4-5 hours. I usually cook all day-(at least 6-7) on low when I cook from frozen. Also depends on your crockpot.

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