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Creamy Italian Chicken


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Creamy Italian Chicken 0 Picture


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked pasta or rice
  • Fresh oregano leaves, optional



Step 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.

In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta or rice. Garnish with oregano if desired.

Yield: 4 servings.

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