Monday, May 19, 2008

Creamy Italian Chicken

4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. (8oz) cream cheese, softened
1 can cream of chicken or cream of mushroom soup
1 can (4oz) mushroom stems and pieces, drained

Place chicken in Crockpot (or big deep pan with lid). Combine salad dressing mix and water; pour over chicken. Cover and cook in Crockpot or in the oven on low for three hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour more or until chicken juices run clear. Serve over noodles or rice. Note: if you cook it in the oven, it is usually done before the three hours. Just check on it.


Mike and Adrianne said...

This is one of our FAVORITE meals ever!

Papa Doc and the Duke said...

This is good -- I made it a couple of weeks ago but I don't make it as well as Jess & Jen. (You can ruin things and I have a knack of doing that.)