Italian Crockpot Chicken

This is one of my favorites! So easy, so yummy.

Frozen boneless, skinless chicken breasts (2 to 5 pieces, depending on how much you want to make)
1 package cream cheese
1 packet Italian Dressing mix seasoning
1 can cream of chicken soup.

Put all ingredients in crockpot, cook on high for 2-3 hours or on low for 3-4. 10 minutes before eating, use a fork and gently shred chicken into smaller pieces, then stir to cover chicken with gravy, and replace lid until ready to serve.

Serve over rice, noodles, or potatoes.

Chicken Pockets

1 package cream cheese
2-4 chicken breasts (depending on the size)
2 cans of cresent rolls
2 cans of cream of chicken soup

Cook chicken and cut into small pieces; mix chicken and cream cheese (it helps if the cream cheese is a little soft); cook according to the directions on the can of rolls; cook cream of chicken soup and serve poured over chicken pocket; rice is good with this too if you want to add something more. Makes a lot so cut the recipe in half if it's just for two!

Chicken in Creamy Pan Sauce

We just tried this for dinner tonight... YUM! And it's fun because you can add all sorts of things to it; just be creative!

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Variations
Prepare recipe as directed. Transfer chicken to serving platter, then top with one of the following options: Spinach-Bacon: Top chicken with 1 cup baby spinach leaves. Drizzle with sauce; sprinkle with 2 slices cooked and crumbled OSCAR MAYER Bacon. Tomato-Basil: Top chicken with 1 cup quartered cherry tomatoes. Drizzle with sauce; sprinkle with 2 Tbsp. chopped fresh basil.

Teriyaki Chicken

17 boneless, skinless chicken thighs
2 c orange juice
1 c brown sugar
1 c white sugar
5 oz. soy sauce
garlic powder to taste

Make sauce; de-fat the chicken and let marinate for 30 minutes; sprinkle more garlic powder as preferred; cook for 1 hr. @ 370 degrees

Apricot Chicken

8 boneless, skinless chicken breasts
1 8 oz. Russian salad dressing
1 c apricot jam (can use the apricot/pineapple combo)
1 pkg. dry onion soup mix

Combine dressing, jam and soup mix in a greased crock pot; add chicken (it's easier if you cut the chicken into strips or smaller); cook 4-6 hours on low; serve with rice

Chicken Nacho Bake

Chicken Breasts, thawed and sliced three times on top with sharp knife
Spread an even layer of salsa on top of each breast
Spread a layer of sour cream on top of salsa
Cover with crushed tortilla chips.

Bake at 400 degrees for 20 minutes on a foil-covered baking sheet.

Remove from oven, cover with shredded cheese and a few more sprinkled tortilla chips, and bake for 10 more minutes or until chicken is done and cheese is melted.