Creamy Italian Chicken

creamy chickenCreamy Italian Chicken
Crock Pot Recipe

4 pieces Boneless, Skinless Chicken Breasts
1 envelope (about 1 Oz.) Italian Salad Dressing (dry)
¼ cups Water
1 package Cream Cheese (8 Oz. Softened)
1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup (undiluted)
1 pound Noodles or 2 cups rice

creamy chickenPlace the chicken in a slow cooker or crock pot.
Combine salad dressing mix and water. Pour over chicken. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended.
(Optional: you can stir in mushrooms at this time if you’d like.)
Pour sauce over the chicken and cook on high for 1 hour longer or until juices run clear.
Serve over noodles or rice.

Tip: To save time, pre-cook noodles/rice, drain excess water, and coat with oil.  Place in refrigerator until ready to serve.

Note: If leaving chicken in crock pot for more than 2 hours, add extra water, oil, or butter to the sauce so that the chicken and sauce do not dry out and cook on low.

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