Cream Cheese Chicken and Rice by Angela

Ingredients:
2-4 Chicken breasts (cut into bite sized pieces)
1/2 stick butter
1 can cream of chicken soup
1 envelope Italian Dressing mix
8 oz. cream cheese
1 1/2 cup white rice
3 cups boiling water

Mix rice with boiling water. Cover and simmer for 15 minutes. Remove from heat and let sit for a couple minutes.

Meanwhile, melt butter in large skillet with Italian dressing mix. Add chicken. Cook until chicken is no longer pink in center. Remove chicken (leave melted butter in pan). Add cream cheese and chicken soup. Mix until hot and cheese is melted.

Spray 9x13 pan with cooking spray. Pour in rice. Add chicken on top. Then top with sauce. Bake at 350 for about 30 minutes. The beauty of this recipe is that you can cook for 15 minutes or 45 depending on your schedule and it still is great.



Side note: I always double this recipe and freeze one. Then when I want to use it, I thaw it and bake for 45 minutes to an hour and it is great.