Thursday, January 13, 2011

Easy, Dangerously Creamy Italian Chicken

This is a WINNER at our house! We all love it.

4 boneless skinless chicken breast halves (4 oz each)
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg (8oz) cream cheese, softened
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained (we leave those out at our home)
Hot cooked pasta (I like egg noodles) or rice

1) Place the chicken in a 3-qt slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
2) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over pasta or rice.

2 comments:

Amber said...

We had this for dinner tonight. I loved how easy and "from the pantry" it was. I enjoyed the creaminess to this dish as well. Thanks Jill

Jill said...

So glad you enjoyed it! I love the creaminess, too.