Made this recipe tonight while making quite a few adjustments after reading other reviewers comments. I used all the exact same ingredients for the sauce listed above, instead I put them all in together at the beginning, which means the italian dressing never got drained. The italian dressing added a bit of zesty ness to it, and because the cream cheese was added at the beginning, it really blended/melted into the sauce smoothly. Because of the extra liquid (italian dressing) being in the pot, I had to thicken up the sauce, all I had was flour at the time, so added about a quarter cup which did the trick. A lot of people mentioned adding vegetables, all I had was a bag of steam mixed veggies, carrots, broccoli, red pepper and corn. I cooked them in the microwave and added these about a hour before serving,
The result was amazing, almost like a chicken pot pie soup. I used 2 lbs of frozen chicken breasts and shredded them when I added the veggies, 5 hours in, total cooking time on low was 6 hours. I would NOT recommend allowing this to cook for the recipes time of 9 hours unless your using chicken thighs. Breasts would've been way to dried out by then. I served this dish with mashed potatoes, a perfect comfort food dinner for a cold chicago night after shoveling snow all day.
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Made this recipe tonight while making quite a few adjustments after reading other reviewers...