Cream Cheese Chicken Recipes Recipe Cards

CREAM CHEESE CHICKEN CHILI

Steps:

• Place the chicken breast in the bottom of a slow cooker. Cover with green chiles, onion, beans, seasonings, garlic, and lime juice. Pour in the broth and mix to combine.
• Cook on low for 3.5-4 hours or high for 2.5-3 hours.
• Once chicken is done, remove the chicken breast and shred or chop the chicken and return to crock pot. Then place the cream cheese on top and allow to soften for 3-5 minutes.
• Stir in the cream cheese and sour cream and serve warm with your choice of toppings. Enjoy!

CREAM CHEESE CHICKEN

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.

MILLION DOLLAR CHICKEN BAKE

Steps:

• 1. Preheat the oven to 350˚F
• In a medium sized bowl, mix cream cheese, mayo, bacon crumbles, green onion and half of the cheddar cheese together until combined.
• Place the chicken breast in a baking dish and spread the cheese mixture over the chicken. Top with remaining cheddar cheese.
• Bake for 30-40 minutes or until chicken is cooked through (165˚F internal temperature)
• Garnish with additional bacon and green onions and serve hot!

BACON, CREAM CHEESE, CHEDDAR CHICKEN

Steps:

• Preheat the oven to 400 F.
• Grease the bottom of the casserole dish with olive oil. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
• Add chicken breasts to the casserole dish. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
• Sprinkle chicken breasts with salt and pepper.
• Top with cream cheese. Cream cheese should be cold, right out of the fridge, sliced into 8 thin slices.
• Top with chopped cooked bacon (drained from fat).
• Top with shredded Cheddar cheese.
• Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

CHICKEN WITH CREAM CHEESE SAUCE

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.

RANCH CREAM CHEESE CHICKEN (CRACK CHICKEN)

Steps:

• Preheat your oven to 375F and move the rack to the top third of the oven.
• Cook the bacon in a large oven-proof skillet until crispy (I cut it up quickly using kitchen shears). Transfer the bacon to a paper towel lined plate, and leave about 2 tablespoons of bacon fat in the skillet.
• Season the chicken breasts with the garlic powder and pepper, then add them to the skillet and sear for 5 minutes/side over medium-high heat.
• Meanwhile, add the cream cheese (microwave it for 30 seconds or until soft if it's straight out of the fridge), ranch seasoning, scallions, and about half of the cooked bacon to a bowl. Stir until smooth.
• Once the chicken has been seared, take the skillet off the heat. Spread the cream cheese mixture equally over the top of each piece of chicken, then sprinkle the cheddar over top, followed by the rest of the bacon. If you don't have an oven-proof skillet, transfer the chicken to a baking dish for this step.
• Bake, uncovered, for 20 minutes. If your chicken breasts are on the smaller side, try 15 minutes then test for doneness (chicken is cooked at 165F).
• Let the chicken rest for a few minutes prior to serving so it's nice and juicy.

CHICKEN FAJITA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare a 9x13 casserole dish with coconut oil cooking spray.
• In a large skillet over medium-high heat, add coconut oil and swirl to coat.
• Add onions and peppers to skillet, cooking over medium-high heat and stirring occasionally until softened. Remove from heat.
• To the skillet, add shredded chicken, cream cheese, taco seasoning, and 1 cup cheese. Stir to combine.
• Transfer to casserole dish.
• Top casserole with remaining cheese.
• Bake for 25 to 30 minutes or until cheese is melted and bubbling.