Enjoy campground activities while this creamy dish cooks carefree in your slow cooker. It can be served over pasta, rice, noodles, crisp Chinese noodles, cooked spaghetti squash, polenta or campfire-baked potatoes. Chicken breasts can be left whole or cut in bite size.
6 servings boneless, skinless chicken breast
1 envelope dry Italian salad dressing mix
1 pint sliced fresh mushrooms
1/3 cup water
8-ounce brick cream cheese
1 can condensed cream of celery soup
1/4 cup milk, broth, water or white wine
Spray the cooker and arrange chicken. Sprinkle chicken with dressing mix and
mushrooms. Drizzle with water. Stir. Cook 4 hours on Low. Soften cream cheese to “room” temperature and whisk with the condensed soup. Pour over chicken and cook another hour on Low. Serve over the ingredient of choice. Serves 6.
Small crew? No problem. Refrigerate leftovers and serve over a different base each day.
See more of Janet Groene’s RV-ready recipes at http://www.CampAndRVCook.blogspot.com