Confession – I daydream about those recipes that take hours to make. I love going to the market and buying ingredients; picking fruits, vegetables, herbs, meat and seafood with a specific recipe in mind and then making it from scratch. Better yet I like picking ingredients and trying to come up with something new on my own – sometimes the end result is amazing… sometimes not so much.
Reality check: I don’t always have the time to do things like this.
Being able to make dishes that taste amazing but take very little effort is something we should all have up our sleeves. As I write this I’m torn because this is a favorite recipe of mine that my boyfriend loves… and now he’ll know my secret. That the “white sauce” he loves so much can probably be made by a toddler.
Regardless great recipes are meant to be shared and trust me – this one tastes incredible despite the simple list of ingredients. Give it a try and let me know what you think. My mom cooked chicken with condensed soup all the time when I was growing up, this is sort of the same thing but makes a sauce for pasta instead of a flavoured chicken breast.
What’s in it:
- 2 large chicken breasts cut into pieces (boneless & skinless)
- 2 tablespoons of margarine (I like the olive Becel kind)
- 1 package Italian dressing mix (those club house seasoning pouch things you make dip and salad dressings with)
- 1 package of cream cheese
- 1 can cream of mushroom soup
What you do:
- Put the cut up chicken, margarine and Italian seasoning in a slow cooker. Mix so everything is coated.
- Set the slow cooker on low and cook for 5 – 6 hours. Just walk away. Read a book, go for a jog, head to work… whatever will occupy you for the next 5 hours or so.
- (5 hours of slow cookery)
- About half an hour before you serve it add the cream cheese and canned soup (just the soup, no milk or water.) Mix everything together and cook on high for another half hour.
- Serve over noodles or rice, I prefer egg noodles for this.
Oven roasted sweet potatoes – Skin and cube potatoes, toss with olive oil or butter and fresh finely chopped rosemary. Roast in the oven for about 30 minutes at 350 degrees or until cooked through.