Time 30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 450 degrees F (230 degrees C). Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.
Time 8h5m Yield 4-5 serving(s) Number Of Ingredients 6 Steps:
Cube chicken into bite-sized pieces. Combine chicken pieces, butter and Italian seasoning mix in a Crock-Pot (slow cooker) and cook on low for 6 to 8 hours. Then add cream cheese and soup, and cook on high until cheese is melted. Serve over rice or pasta.
Yield 6 Number Of Ingredients 6 Steps:
Place chicken breasts, broth, soup, cream cheese and dressing mix into Instant Pot. Lock cover into place and seal steam nozzle Set on poultry or meat setting or manually set for 15 minutes. Naturally release pressure for 5 minutes then quick release remaining pressure. While your Instant Pot is cooking, boil water in a pot on your stove and cook your pasta according to the directions on the package. Shred the chicken and serve over the pasta. If your chicken is frozen, add 5 to 10 minutes until your chicken is cooked through.
Time 4h20m Yield 4 servings. Number Of Ingredients 13 Steps:
Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.
Time 50m Yield 10 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Time 30m Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees. Spray bottom of 9x13" baking pan with non-stick cooking spray. Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time). Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well). In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix. Spread the cream cheese mixture evenly over all the chicken breasts in the pan. Top the chicken with the remaining shredded cheddar cheese. Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees). Remove chicken from oven and top with remaining bacon crumbles and green onion.
More about “cream cheese chicken recipes”
Time 7h20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour.
