Creamy Italian Chicken

Creamy Italian Chicken:

•    4 boneless skinless chicken breast halves
•    1 envelope Italian salad dressing mix
•    1/3 cup water
•    1 package (8 ozs.) cream cheese, softened
•    1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
•    1 can (4 ozs.) mushroom stems and pieces, drained
•    Hot cooked rice or noodles

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
Serves 4.

2 Responses to Creamy Italian Chicken

  1. Noodle January 6, 2011 at 2:28 am #

    Cook the noodles separately and then add them at the last minute. Make enough for each time you eat, don’t freeze the noodles, they’ll soak the broth and get mushy and gross.

  2. Resveritol March 24, 2009 at 11:40 am #

    Sounds delish but where are the photos so I can drool over it before cooking it ;)

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