Crock Pot Chicken Italiano

Tish's Note:

I'm sure everyone has some form of this recipe in their cookbooks. It's easy and fast to put together

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves
• 1 (5⁄8; ounce) envelope dried Italian salad dressing mix
• ¼ cup white wine or ¼ cup water
• 1 (8 ounce) package cream cheese , softened
• 1 (10 ½ ounce) can cream of chicken soup
• ½ cup sliced mushrooms
• noodles or rice , cooked

Directions:

1. Place the chicken in the bottom of the crock pot.
2. Combine the salad dressing and wine (or water) and pour over the chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup and blend.
5. Stir in mushrooms.
6. Pour over the chicken.
7. Cover and cook on low 1-2 hours until chicken juices run clear.
8. Serve over noodles or rice.

Reviews

[Viclynn]

Tish - this was so easy and so good! I made your toasted ravioli as an appetizer, and they were SO good, we filled up and didn't have room for this dish that same night, so I placed it in a Ziploc container, and put the noodles in a Ziploc bag - then both into the fridge. They were very good the next day!

[~SarahBeth~]

One of our favorite recipes! I have been making this for years! I found it in the "Fix it and Forget it" cookbook and LOVE it! Recently we have been doubling the recipe, using chicken breast tenderloins and serving over a ziti pasta. Then the next day we mix the leftover chicken and sauce in with the leftover noodles, put in a casserole dish, top with mozarella cheese and italian seasoning and bake at 375F for about 30 minutes for a great leftover casserole! Thanks for posting this recipe here!