I've been out of commission for a week or so, not because of a vacation or anything fun, but because I had some minor surgery last week. I have been sick for quite some time and I needed to have my gallbladder out. I had that done and I'm recovering well. Because of that I haven't been doing any cooking (or much of anything for that matter). I have wonderful neighbors and family that have brought my crew dinner so that I could just rest. Husband has been taking over my homeschool duties and it has been a nice week of recovery. Now it's time to get back to life. Honestly, I haven't been the best patient. I don't really enjoy laying around. I'm excited to get back to school, housework (well maybe not that) and cooking real food. While I've been down we utilized easy food that was quick for my husband to prepare. One of his favorite things is what we call Lazy Chicken. It's a slow cooker meal, and I'm pretty sure everyone has a version of it. It calls for cream of mushroom soup, something I normally avoid like the plague. But, my family enjoy's it and it really is a lazy recipe. Enjoy!
Lazy Chicken
6 to 8 frozen boneless, skinless, chicken breasts
1 family size can cream of mushroom soup
1 8 oz block cream cheese
3 TBSP butter
1 envelope dry italian dressing packet.
Put everything in the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours. When fully cooked use a fork and shred the chicken. Stir to combine (the cream cheese sometimes stays lumpy until you stir it a bit). Serve over rice.
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