Prep 5 mins
Cook 4 hrs
This is a little bit like Red Lobster Cajun Chicken Alfredo. It is a new family favorite!
- 1 1⁄2-2 lbs boneless skinless chicken
- Lipton Recipe Secrets savory herb with garlic soup mix
- 8 ounces cream cheese
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can water
- 2 chicken bouillon cubes
- 1 -2 tablespoon cajun seasoning
- 1⁄4 teaspoon lemon pepper
- canned mushroom
- 8 ounces parmesan cheese
- Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
- Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!
This was good, but it was way too salty and not creamy enough to my taste (too thick). I used chicken broth instead of water and bouillon because I don't like bouillon's saltiness and used a recipe for cream of chicken soup since I didn't have any and didn't put any salt in it, and it was *still* too salty. I guess the culprit is the soup mix. Next time I will use low sodium broth and low sodium cream of chicken x2 (didn't care for the cream of mushroom) and will add milk when I add the Parmesan so that I can try to cut back on the saltiness and thin out the sauce. Also, the recipe doesn't specify when to add the pasta, and adding it at the same time as everything else didn't seem right, so I followed other directions online for crock pot pasta that say to add them the last hour. That seemed to work okay, but it also didn't help the thickness of the sauce, so I'm going to cook it separately next time.
This was a good recipe overall, but way way too salty! I couldn't find the soup mix anywhere in town, so I added in a little garlic salt, garlic powder, oregano, basil, some extra chicken bouillon and dehydrated onions to try to copycat it. That's the only change I made, I was trying to follow the recipe as written. I know the soup mix would have been salty but I definitely shouldn't have added any additional salt since the cajun seasoning, lemon pepper, cream cheese, Parmesan and bouillon all had salt and it was overpowering. I had to add a LOT of milk and cream to get the saltiness to a tolerable level. Other than that, loved the ease of the recipe and the flavors were good.
Awesome! Thank you, thank you, thank you! This was an incredible dish. My two older children ate 3 helpings each and my two younger children both had 2 helpings each. It was so simple and easy to make, too! Some alterations I made were that I doubled the recipe because I was cooking for a larger group, I used only 4 chicken breasts because I read the recipe wrong (next time I will probably use 5-6 instead), I did not use the Lipton mix (I just added some garlic powder instead), I started with only 1 can of water for the doubled recipe and ended up having to add 2 cups of water b/c it was too thick, and for the pasta, I used angel hair pasta. It was a HUGE hit. I will definitely be making this again! Thank you for an easy, but delicious alfredo recipe!