Cream Cheese Chicken

Cream cheese and chicken together, in my opinion, is FABULOUS enough to have every week. I do use the low fat (NOT fat-free) cream cheese, and the seasoning I use is amazing. Garam Marsala contains cinnamon, pepper, bay leaves..... it's SO YUMMY. I'm not sure what possessed me to include it with cream cheese and chicken, but Bryson deals with it and sometimes even enjoys it. I add it last, right before I serve it, because somehow it goes away if you let it cook too long. Please note that it is an Indian spice, and probably is not traditionally used with cream cheese or chicken. You may feel free to substitute Italian, Mexican, Greek.... whatever kind of seasoning you enjoy. But I recommend everyone try the Garam Marsala at least once, in something!

2 cups homemade cream of mushroom soup
frozen chicken--enough to feed four adults
1 onion
1 T sugar
1/4 t black pepper
1 t kosher salt
2 cloves minced garlic

--block of (low-fat) cream cheese (to add later)
Garam Marsala to taste, just before serving.

Put everything except for the Garam Marsala and cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted. Add Garam Marsala to each serving just before serving.

Serve over whole wheat pasta, egg noodles or brown rice....
might also be tasty in a whole wheat pita or tortilla (we think just about anything is good in a tortilla though) :) We're having it with broccoli we picked up at the Farmer's Market in Fayetteville!


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