Month: April 2013

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Italian Cream Cheese Chicken

Lynnae


I haven’t make this recipe in a long time, but it is simple, easy, and delicious.  I love being able to throw some ingredients in the crock pot in the morning and having a delicious dinner in the evening.

Italian Cream Cheese Chicken


3-4 Boneless, skinless chicken breasts

2 cans cream of mushroom soup

4 oz cream cheese

½ packet Dry Italian Salad Dressing Mix

Place chicken in crockpot.  Mix soup, cream cheese, and Italian dressing mix.  Pour over chicken.  Cook for 5-6 hours on low.  Serve over white rice.

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Buttercream Frosting

Lynnae


Buttercream Frosting


1 c. butter, room temperature

4 c. powdered sugar

1 tsp vanilla

¼ c. heavy cream

Cream the butter with an electric mixer.  Add the sugar and vanilla extract and mix on low speed until blended.  Increase the speed to medium and add the cream in a thin stream.  Increase speed to high and then whip until the texture is light and smooth.  Add more sugar or cream to adjust texture as needed.