Add four frozen chicken breasts, two cans of cream of chicken soup, 1 packet of Italian seasoning to the crockpot and cook on high for 3-5 hours.
During the last hour add 2 c. of milk (adding earlier will cause it to curdle)
Shred chicken and serve over rice.
2 comments:
Hi Marcie!
Thanks for your comment! It's so much fun to meet new people who think like me! I couldn't get on your page, so I hope it's okay that I left a message here. If I make it to Utah I would love to meet you! I probably won't be able to do a class (because of time restraints) but I will be doing photoshoots. Let me know if you are interested. Hope to hear from you!
I made this a couple of weeks ago and Phil said it was the best thing I have made yet! It was so easy so I'm sure it will be a regular menu item at our house. Thanks for sharing!
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