Plus, here’s one of our family’s absolute FAVORITE recipes to test out using your Philadelphia cooking creme! It’s so easy to make, too!
Cream cheese chicken ~ We rarely have leftovers when we make this because everyone loves it so much!
2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup (you can also use cream of mushroom if you prefer or that’s what you have on hand)
8 oz. cream cheese – cut into cubes – substitute Philadelphia Cooking Creme instead!
½ c. chicken broth
Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Add cream of chicken soup and chicken broth. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add second packet of dry dressing mix (if you choose – we don’t usually use it) and cooking creme . Cook until smooth. Serve over rice or pasta.
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