Crock Pot Creamy Italian Chicken

• Total Time: 4 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 4 -6 boneless skinless chicken breasts , halved
• 1 (1 ¼ ounce) envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese , softened
• 1 (10 ½ ounce) can reduced-sodium cream of chicken soup , undiluted (or regular soup)
• 1 (4 ounce) can mushroom stems and pieces , drained
• hot cooked rice or pasta

Directions:

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

Reviews

[TheDancingCook]

Very good! Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault. This is a keeper.

[Michelle Marshall]

This was really good. We had to make enough to feed 8 people so we used two crock pots to cook this in. It turned out well. We used white rice with it. The chicken was very moist and tender!

[Boopster]

This is another "UMMMMM" dish. That is Dahling's comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!