Cream Cheese Chicken Food

CREAM CHEESE CHICKEN

Cream Cheese Chicken image

A nice variation to chicken. Great for special occasions.

Provided by Jenny

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 teaspoon butter
8 ounces fresh mushrooms, sliced
6 ounces cream cheese, softened
6 skinless, boneless chicken breast halves
1 cup brown sugar
½ cup Dijon mustard
½ cup chopped walnuts

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 43.5 g, Cholesterol 101.4 mg, Fat 18.7 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 7.7 g, Sodium 677.7 mg, Sugar 36.5 g

CHICKEN WITH CREAM CHEESE SAUCE

Chicken with Cream Cheese Sauce image

The cream cheese adds richness and wonderful flavor to the sauce in this recipe. The almonds sprinkled over the finished dish are a nice touch.-Julie Quail, Orion, Michigan

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 bone-in chicken breast halves (12 ounces each), skin removed
2 tablespoons butter, melted
1 envelope Italian salad dressing mix
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth, divided
1 medium onion, chopped
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 garlic cloves, minced
6 ounces cream cheese, cubed
Hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

Brush chicken with melted butter; sprinkle with dressing mix, salt and pepper. Pour 1/4 cup broth into a 5-qt. slow cooker; add chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove to a serving platter; keep warm. Reserve 3/4 cup cooking juices; set aside., In a large saucepan, cook onion in butter over medium heat until tender. Stir in the soup, cooking juices, garlic and remaining broth; heat through. Add cream cheese; cook and stir until cheese is melted. Serve with chicken and rice; sprinkle with almonds.

Nutrition Facts :

CHICKEN IN POOR MAN'S RICH CREAM CHEESE SAUCE

Chicken in Poor Man's Rich Cream Cheese Sauce image

This tastes rich and looks like an expensive gourmet entree, but is actually ready in about 30 minutes and is super easy on the wallet. You probably have all the ingredients on hand.

Provided by CookETC

Categories Poultry

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 chicken thighs, boneless and skinless (or 4 boneless, skinless breasts)
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1 -2 tablespoon olive oil
1/2-2/3 cup water (for sauteing chicken)
6 ounces cream cheese, cubed (if you like a thicker, richer sauce use 8 ounces cream cheese)
3/4 cup milk (adjust depending on how thin or thick a sauce you like)
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper (red, white or black pepper)
1/2 teaspoon dried parsley flakes (to garnish) or 2 dashes chives (to garnish)

Steps:

Sprinkle chicken with seasoning salt and garlic powder, and set aside.
In a microwaveable bowl, mix cream cheese, milk, garlic powder and pepper.
Microwave for 30 seconds at a time, checking and stirring until cream cheese is melted.
Heat olive oil in a saute pan.
Add chicken to pan and saute at medium heat adding small amounts of water to pan, as needed, so that chicken doesn't get too dry or stick to pan. The chicken will release juices that blend with the water.
When chicken is cooked through, but there is still some of this "juicy water" in the pan, add the sauce to the pan and cook until heated through.
Remove chicken with a slotted spoon and arrange on a bed of white rice.
Spoon or pour sauce over the chicken and then sprinkle with parsley or chives.
NOTE: I usually serve this dish with a side of steamed broccoli drizzled in heated olive oil (I season the heated olive oil with lime juice and garlic powder). YUMMY!

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