Alright, this blog entry kind of makes me laugh. I am no Julia Child. I’m not even close. I’m certainly not one to turn an ordinary recipe into a beautiful masterpiece! Frankly, I’m lucky to achieve “basically edible.” And this style has worked pretty well for me over the years. In fact it’s been pretty widely accepted by all of those in my life. My family is very close and we attempt a standing date for Sunday dinner each week. When Sunday dinner was first instituted my parents would always host the main dish and the rest of us would fill in with side dishes and dessert. I will admit that I was usually assigned French bread and it wasn’t until I had brought bread for almost 52 Sundays that it even occurred to me that I should be offended. And you know what? I really never was offended. In fact,I was secretly relieved knowing that I would never be expected to provide anything that didn’t belong in the starch family. And then one fateful Sunday my world suddenly came crashing down around me. Mom decided that we should start rotating houses every week allowing each family a chance to host the main dish. What?!? Gone were the days of rushing into Safeway to pick up my contribution to dinner, my biggest decision being which loaf felt the freshest. Now I was expected to actually plan and execute a bonafide meal? Oh. My. God. Well, over the past few years I have hosted Sunday dinner many, many times and I still get as nervous as the very first time. In the interest of full disclosure I feel I must tell you thatmy very first Sunday dinner main meal was spaghetti. Spaghetti noodles, Ragu spaghetti sauce. You get the picture. Nowadays, I can actually make a pretty decent spaghetti dinner. In preparation for Sunday dinner I pour over recipes and reviews on Allrecipes.com attempting to come up with a recipe that won’t entirely humilate me. What I love about this particular website is the vast amount of recipes available as well as the reviews at the ready! It really is my go-to recipe finder.
So, I have decided to try and provide at least one tried and true recipe of the week because I figure there are lots of my kind out there looking for some easy dishes to help get through the week. So here goes…
Slow Cooker Chicken Stroganoff Recipe
- 4 skinless, boneless chicken breast halves (can be frozen)
- 2 tbs. melted butter
- 1/2 onion, sliced thinly
- 1-2 cloves of garlic
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Put chicken into the crock-pot and pour melted butter over the top. Sprinkle dressing mix over the top; mix together and cook on low for 2 1/2 hours. Add sliced onion and mix well. Continue tocook on low for another 2 1/2 hours or until chicken is cooked through and can be shredded.
Shred chicken inside crock-pot; add cream cheese and soup to chicken mixture, and cook on high for another 1/2 to 1 hour or until hot and bubbly.
Serve over egg noodles or rice. Serves 4
I loved this recipe and have made it several times. I have used low-fat cream cheese as well as 98% fat free cream of chicken soup and have experienced no problems. This is some yummy stroganoff!
Love to all, Mindy