1 1/4 lbs chicken tenders or boneless skinless chicken breasts cut up into bite size pieces
4 oz canned mushrooms, drained
1 oz packet of dry Ranch dressing
1 chicken bouillon cube
1 can cream of chicken soup
8 oz cream cheese (reduced fat works great)
Combine chicken and mushrooms in slow cooker. Sprinkle ranch over the top. Dissolve bouillon in one cup of boiling water. Pour over chicken. Make sure chicken is completely covered by liquid. Cook on low for 3-4 hours. Stir in soup and cream cheese. Stir until melted and warmed. Serve over rice.
This recipe is very similar to the creamy chicken and the creamy ranch chicken. It has great flavor and I love the mushrooms. I give this 5 stars! It is perfect for Sunday dinner. If you want to make it more healthy use fat free cream of chicken soup and fat free cream cheese. If you need to lower the sodium use half of a bouillon cube in one cup of water.
Recipe Source: My own recipe