Soooo much better than it looks.
I belong to a committee for our local YMCA. We’ve been meeting almost monthly for many years now and two of us switch back and forth serving dinner to the 5 members of the group. We get to chat, we drink wine, we have a good meal and dessert and we actually get a lot accomplished. It’s a human resources committee so we get to hash over workplace issues, dress code rules, job descriptions, and we evaluate policies. Let me tell you kid-centric, volunteer driven organizations have a lot on their plate these days. Complicated and time consuming, safety is the ultimate goal and this organization is fiercely driven to protecting kids.
This week was my turn to cook. I was freaking out. I had no time and absolutely no idea what to make. I was getting crabby and nervous. So to the internet I went and did what anyone in my position would do…made something I’d never made before and served it to a group. And it was A HIT! Believe me, I’m no cook and I changed it up quite a bit. But, I feel the need to share this delicious; throw it in the crock pot meal with you. And hopefully someday save you from your busy, unorganized, getting beaten down by winter self!
Adapted from some recipe on cooks dot something somewhere. And I'm calling it Swedish Chicken.
1 ½ lbs fresh chicken tenders (I used three packages) frozen
1 can reduced sodium Cream of Mushroom soup (I’m sure cream ‘o anything would work.)
¾ package Good Season dressing mix
1 block cream cheese
Cut up the frozen tenders and put them in the crock pot. Sprinkle ¾ package of dressing mix over the top. (I only used ¾ because I read reports that the dish could be salty.) Add the can of soup and mix it all up. Cook it all day on low.
Remove some of the liquid, approximately 3-4 pulls on the turkey baster. Chop up the cream cheese block, put it in and stir it around. Wait about ½ hour until melted and stir a few times. Serve over noodles.