Recipe Archive

If you have a recipe you would be willing to share with our guests, please send us an email to chuckwagonsupply(at)yahoo.com. Please be sure to give credit to the author of the recipe including yourself if it is your creation.

Name: Cream Cheese Chicken
Source: Mark Miles
Category: Main Dishes
Oven Size: 12" oven                                                Briquettes:  16 Top; 10 Bottom
Serves:  6

 

6	boneless skinless chicken breasts
1 pkg.	Good Seasons dry Italian dressing mix
2 T.	oil
1 can	cream of mushroom soup, undiluted
1-8 oz. pkg.	cream cheese
Cut chicken breasts into bite sized pieces.  Cook chicken and dry Italian dressing mix in oil in a 12" Dutch oven (covered to retain the moisture) with 10 charcoal briquettes on bottom and 16 charcoal briquettes on the top for 20 to 30 minutes. Remove the cooked chicken to a platter.  To the chicken broth left in the Dutch oven add the cream of mushroom soup and cream cheese.  Simmer using a whip to blend it until smooth.  Add the chicken back into the sauce and heat through.  Serve over steamed rice.

Enjoy!

Chuckwagon Supply
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