4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (26 ounce) large can condensed cream of chicken soup
1 bag (12 ounce) of dumpling noodles
(1) Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
(2) After the 5 to 6 hour period, boil some water and add the dumpling noodles to the water
(3) While the noodles are boiling, add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
(4) Mix everything together in a large mixing bowl and serve
Original source – https://allrecipes.com/
[…] that this recipe appears to be very similar in nature to the chicken stroganoff recipe I posted previously. If I had to choose, however, between the stroganoff and this tetrazzini, I would go […]