Crew Chew Recipe: Crock Pot Creamy Italian Chicken

My husband and I walked in the house and smelled the heavenly aroma of this fantastic recipe! I’m definitely a crock pot gal as the meat always come out so deliciously tender! I’ll be sharing this recipe in just a moment.

I’ve been off a few days and am going back to base tomorrow morning. I’ll be around #5 for future to call me, and I’ll be at the top of the list to choose from all the open trips. Yes, I’ll be flying on 9/11, but I’m hoping to choose something nice and easy – fewer legs and a long layover. The reason I’m going back so early is because our new boarding system starts on September 10, and our current system will be shut down the evening of the 9th in order to launch the new system.

Currently, we have seniority based non rev travel. This means, the more senior you are, the higher priority you have. Let’s say there are 4 open seats on a flight. I’m #4 thinking I’m going to get on. The 3 people over me have been with the company longer, so they get a seat over me. It’s 10 minutes before the flight leaves, and a flight attendant comes running to the gate, and she’s more senior than all of us stand-bys. Guess what? I just got bumped off, so I’m waiting for the next flight… As of September 10, it will be FCFS (First Come, First Serve) and will go by check-in time. It definitely levels out the playing field and gives all employees a fair chance, so we’ll see how this works…

While we wait to see how the new FCFS system plays out, I’m going to share this recipe. It’s easy to make and just as easy to take with you on trips. The creaminess keeps it moist when you reheat – even after you freeze it.

Ingredients:
4 – 6 boneless chicken breasts, halved (I use a batch of thighs as I like the dark meat)
2 (1 1/4 oz.) envelopes Good Seasons dried Italian salad dressing mix
4 oz. water
2 8 oz. Kraft Philadelphia cream cheese (softened)
2 (10 1/2 oz.) Campbell’s cream of chicken soup

Directions:
Place chicken at bottom of crock pot & spread around. Combine Italian dressing mix & water, pour over chicken. Cover & cook on high 2 hours. Combine cream cheese & soup until smooth, pour soup mixture over chicken. Cook 2 more hours. Serve over pasta. (I like to use the Ronco egg noodles. It absorbs the sauce very well, and it’s easy to eat with a fork – perfect for traveling.) Enjoy!