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Ingredients

• ✓ chive and onion cream cheese
• butter
• golden mushroom soup
• white wine
• salad dressing mix
• chicken breast

Instructions

1. 1 Melt butter in a saucepan over medium heat; stir in mushroom soup, cream cheese, wine, and salad dressing mix until hot, smooth, and combined.
2. 2 Place chicken breasts in the bottom of a slow cooker; pour cream cheese sauce over top. Cover slow cooker. Cook on Low until chicken is tender, about 4 hours.

By Jennie Hood Flynn

Ingredients

• ✓ chive and onion cream cheese
• chicken breast
• farfalle pasta
• chicken broth
• broccoli
• red bell pepper
• garlic
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
3. 3 In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

By Cooking Mama

Ingredients

• ✓ chive and onion cream cheese
• bacon
• cooking spray
• corn
• red bell pepper
• half-and-half
• butter
• sugar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle.
2. 2 Coat the inside of a 4-quart slow cooker with cooking spray.
3. 3 Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well.
4. 4 Cook on High for 2 to 2 1/2 hours.
5. 5 Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.

By TerryWilson

Ingredients

• ✓ chive and onion cream cheese
• wonton wrapper
• cilantro
• parsley
• water
• oil

Instructions

1. 1 Set your air fryer to 350 degrees F (175 degrees C).
2. 2 Lay six wonton skins on a cutting board, points facing up and down like a diamond. Place approximately 1 round teaspoon of cream towards the bottom corner.
3. 3 Sprinkle some cilantro and parsley over the cream cheese
4. 4 Rub a little water along the edge of the bottom of the wonton. Gently fold the top portion of the wonton down over the cream cheese to meet the two points together. Seal together with one finger, ensuring cream cheese does not leak out and all air bubbles are out.
5. 5 Fold the long corners of the triangle over on themselves to form a little packet. Seal with some water.
6. 6 Brush each wonton with a bit of vegetable oil. Air fry oil side up for 5 minutes. Flip and dab each wonton with a little oil. Fry until they are brown to your likening, an additional 3 to 4 minutes.

By LaDonna Langwell