Recipe: January 2012/Week 2

Slow Cooker Chicken Stroganoff
can you sense a pattern here? yes, I am a lazy cooker. :)
I also forgot to take a picture, again. Fail.


INGREDIENTS:
-4 skinless, boneless chicken breast halves - cubed *I used one package of Gold n Plump chicken breasts
-1/8 C Margarine
-1 package {.7 oz} dry Italian salad dressing mix  *my package was .6 oz
-1 package {8 oz.}cream cheese
-1 can {10.75 oz} cream of chicken soup

DIRECTIONS:
1. Put chicken, margarine, and Italian salad dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. *I found this to be strange... since the chicken was cubed, it was cooked long before 5 hours, let alone 6...but I stuck to the recipe and resisted the urge to add anything else at this time.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

I think this recipe was super, super easy. It said to put over noodles or rice. I made both to try both ways. I didn't think it would be good over rice but gave it a shot anyway. It was fine over both but best over the noodles. I used wheat vermicelli noodles and it actually tasted a lot like chicken alfredo. It had a good taste but didn't really hit me as "stroganoff", although I'm not super familiar with that anyway. I think if I make this again, I'd add more to it... and maybe make it more like alfredo instead of stroganoff... thinking of adding onions and bacon and peas, maybe even broccoli... and using a fat free type of cream cheese. I do admit this is one of the easiest recipes I've ever made... and I am not going to lie, easy is my favorite word among recipe words.