Frozen Mamas: Cream Cheese Chicken

Monday, October 4, 2010

Cream Cheese Chicken

4 chicken breasts
1 tub herb cream cheese
1 can mushroom soup
1 envelope italian salad dressing mix, dry
1/3 c water

Mix together, pour over chicken and cook on low in crock pot 6-8 hours.

If frozen, defrost first.

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Freezing Tips

Use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of the food.

Leave as little air as possible in the packages and containers. When freezing liquids in containers, allow a small amount of head room for expansion. When using freezer bags, be sure to remove as much air as possible before closing. Solids such as meats and baked goods should be wrapped tightly in foil before you bag them.

To avoid mushy, blown-out pasta, undercook it, boiling it for just 3 minutes: it will finish cooking in the oven.

To cool pasta quickly yet retain its starches (which helps stabilize the sauce), spread it on a baking sheet instead of rinsing.

The freezer can dry out any dish. To keep macaroni and cheese creamy, compensate by making a soupy sauce.

Monday, October 4, 2010

Cream Cheese Chicken

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