Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 73854" data-attributes="member: 1246">Crockpot Creamy Ranch Chicken &amp; Noodles &nbsp;4 boneless skinless chicken breasts 2 tablespoons butter, melted 1 (10 3/4 ounce) can cream of chicken soup 8 ounces cream cheese, cubed 1/2 cup chicken broth 1 (1 ounce) package hidden valley ranch dressing mix 1/4 teaspoon minced garlic 1 dash paprika 1/8 teaspoon dried oregano 1/4 teaspoon dried parsley flakes <ol>
<li data-xf-list-type="ol">Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika.</li>
<li data-xf-list-type="ol">Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken.</li>
<li data-xf-list-type="ol">Drizzle chicken breasts with 1 TBLSP. melted butter.</li>
<li data-xf-list-type="ol">Cover and cook on Low for 4 hours.</li>
<li data-xf-list-type="ol">Melt remaining 1 tablespoons butter in a medium saucepan along with minced garlic and saute slightly.</li>
<li data-xf-list-type="ol">Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth.</li>
<li data-xf-list-type="ol">Add mixture to crockpot, cover again and continue to cook on low for 1 1/2 hours to 2 hours.</li>
<li data-xf-list-type="ol">Serve over buttered egg noddles.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 73854, member: 1246"] Crockpot Creamy Ranch Chicken & Noodles 4 boneless skinless chicken breasts 2 tablespoons butter, melted 1 (10 3/4 ounce) can cream of chicken soup 8 ounces cream cheese, cubed 1/2 cup chicken broth 1 (1 ounce) package hidden valley ranch dressing mix 1/4 teaspoon minced garlic 1 dash paprika 1/8 teaspoon dried oregano 1/4 teaspoon dried parsley flakes [LIST=1] [*]Wash and dry chicken breasts and place them evenly in crock pot. Sprinkle with paprika. [*]Sprinkle pkg. of Hidden Valley Ranch salad dressing mix over chicken. [*]Drizzle chicken breasts with 1 TBLSP. melted butter. [*]Cover and cook on Low for 4 hours. [*]Melt remaining 1 tablespoons butter in a medium saucepan along with minced garlic and saute slightly. [*]Add cream of chicken soup, the 8 oz. of cream cheese cubes, 1/2 cup chicken broth, dried Oregano and dried Parsley flakes. Stir on medium heat until smooth. [*]Add mixture to crockpot, cover again and continue to cook on low for 1 1/2 hours to 2 hours. [*]Serve over buttered egg noddles.[/LIST] [/QUOTE]

Verification