Chicken in Creamy Carrot Sauce

The Menu:

Chicken in Creamy Carrot Sauce

The Original Recipe:
I found it at Cassiecraves.blogspot.com. It is DELICIOUS!! It is a bit more time consuming than I normally like to be while cooking supper, but I have had this in my "to try" file for awhile now. I am so glad that I asked my 9yr. old what he wanted for supper tonight. He said Chicken, beans and rice. So, I made chicken, beans and rice, but I made it my way, lol. We had Chicken in Creamy Carrot sauce served with Chicken Rice a Roni Style rice, and butter beans on the side. YUM! I changed the recipe a tiny bit so I will just * where I made a change.


Chicken in Creamy Carrot Sauce


source: adapted from Kraft Foods via cassiecraves.blogspot

6 slices bacon, chopped

1 1/2 pounds boneless skinless chicken breasts

Salt, black pepper and garlic powder to taste

1 tablespoon butter

1 large onion, chopped

2 cans sliced carrots, drained (*I used a bag of frozen carrots)

1 14.5-ounce can chicken broth, divided

8 ounces cream cheese or Neufchatel cheese, cubed


1. Cook and stir bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet; drain on paper towels. Season chicken with salt, pepper and garlic powder. Add chicken to bacon drippings and cook 1 to 2 minutes on each side or until browned; cover. Cook 8 minutes or until chicken is cooked through. Transfer chicken to plate and cover to keep warm.

2. Let butter melt in skillet, then add onions; cook 5 minutes or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 5 minutes. Set aside 1/2 cup vegetables and allow the liquid to drain from them.

3. Place remaining broth, reserved 1/2 cup vegetables and cream cheese in blender; blend until smooth. (*I used a stick blender, and just tilted my pan sideways and blended some of the carrots in the pan until smooth, and let the cream cheese melt on it's own from the heat.) Add sauce and chicken to vegetables in skillet; cover. Cook 2 minutes or until heated through. Spoon chicken onto serving plate; top with sauce and bacon.