Make Ahead Cream Cheese Chicken Recipes

Steps:

• Turn slow cooker on High.
• Place butter in bottom of slow cooker.
• Cut chicken breasts into 1" strips while butter is melting.
• When the butter has melted, add one envelope Italian dressing dry mix.
• Stir into butter until well mixed.
• Place chicken in slow cooker and stir to coat with butter and dressing mix.
• Cover and cook on High for 2 hours.
• Remove chicken to plate to cool.
• Add cream of chicken soup and cream cheese.
• Stir to melt and mix well until smooth and creamy.
• Remove sauce from slow cooker and allow to cool.
• Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
• To serve: Thaw in fridge.
• Heat until piping hot and bubbly.
• Goes well over mashed potatoes, rice, or hot buttered noodles.

Steps:

• Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
• Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
• Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
• Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
• When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.