Chicken breasts
Sliced mushrooms
2 tablespoons butter
4 tablespoons cream cheese (softened)
1 teaspoon garlic salt
1/2 cup water
1 can (10 oz) cream of mushroom soup
Directions:
Make a large slit in the widest portion of the chicken breast to form a pocket.
Saute mushrooms in butter until soft.
Stir in cream cheese and garlic salt.
Stuff chicken breasts with the mixture.
Place breasts in crockpot.
Stir water into soup and spread on top of each breast.
Cook on high to 4-6 hours or low 6-8 or until cooked through.
Verdict:
This meal was really good! Left overs were great too! We are big fans of mushrooms so this meal was perfect for us!! I wasn't quite sure how to cut the pockets into the chicken, but it all worked out in the end. The recipe I got this from said the filling should serve 6 people.. so 6 chickens. We ended up using almost all of it between our two chickens, so maybe double it if you are planning on feeding more, or just put less in each chicken. This is one I'll cook again.. once I can start repeating recipes!
Ratings:
Ashley: 8 belches Scott: 8.9 grunts Payton: 10 wags
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