Monday, November 3, 2008

Creamy Italian Chicken

I am way behind on posting recipes! This is a recipe that I tried a couple weeks ago and it turned out great! It had a really good flavor and the chicken wasn't dry like I thought it might be. Plus, it's a crockpot recipe and is very easy. Basically, I highly recommend it.

Unfortunately the night that I made it we were in a hurry and forgot to take a picture of it until I had eaten half of it so it's not the best picture. So, if any of you try it, you could take a better picture of it and we could replace this one.

Dinners 089

Also, I served it with mashed potatoes and cooked carrots on the side. The recipe tells you to serve it over noodles or rice. I think it would be good that way, but Becca likes mashed potatoes more.

Creamy Italian Chicken
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 oz.) cream cheese, softened
1 can (10 3/4 oz.) cream of chicken soup
1 can (4 oz.) mushroom stems and pieces, drained

Place chicken in crockpot. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours (I flipped them halfway, but the recipe doesn't tell you to do that). In a bowl whisk together soup and cream cheese until blended (soften the cream cheese first). Stir in mushrooms. Pour mixture over chicken and cook for 1 to 3 hours longer or until chicken juices run clear. Serve over rice or noodles.

* When I bought a salad mix envelope I was confused because there were different sizes. It's supposed to be about 1.25 oz. Also, I put more like 1/2 cup water. I put a little extra because it didn't seem like very much water.

* Like I said, it was good with mashed potatoes. We used the yummy sauce as gravy. But just a warning, it was a pretty heavy meal that way.

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