Thursday, July 24, 2008

Creamy Italian Chicken




4 boneless skinless chicken breasts

1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can cream of chicken soup
1 can (4 ozs.) mushroom stems and pieces, drained (opt)
Hot cooked rice or noodles


Preparation: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.
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1 comment:

Tiffany Robinson said...

I really like this dish, it was so good. I love to see pictures of everything you make..it really helps to see what it looks like.