image credit |
Creamy Chicken Italiano
Jen's Version
4 boneless, skinless chicken breast halves
1 envelope dry Italian dressing mix
8-oz pkg. cream cheese, softened
10 3/4-oz can cream of chicken soup
4-oz. can mushroom pieces, drained (optional)
- Place chicken in slow cooker.
- Sprinkle dressing mix over chicken.
- Break cream cheese into pieces and place on top of chicken.
- Spoon canned soup on top of the cream cheese.
- Cover and cook on low for 6-8 hours. (If I use frozen chicken, I'll start the crock pot on low at 6am and it's ready when I get home at 5pm.)
- When it's all done, I take the chicken out and use a whisk to mix what's left in the crockpot... chicken juices and the cheese mixture. It makes a GREAT sauce!
- Chop up the cooked chicken and add it back into the sauce.
- Serve over hot buttered noodles or rice.
Yumm-o!