Crock Pot Creamy Chicken Italiano
4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing
1/2 cup water
8 oz. cream cheese, softened
1 can cream of mushroom soup
1 (4oz) can mushroom pieces, drained
Place chicken in slow cooker. Combine the dressing and water. Pour over chicken. Cover and cook on low for 3 hours. Combine the cream cheese and cream of mushroom soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook on low for 1 hour or until juices run clear from the chicken. Serve over rice or noodles. -- After if was done cooking and I took our chicken out, I stirred the cream mixture in a little to thin it out an mix the flavors.--
3 comments:
sounds good---way too much for little old me. It would be in the fridge forever as leftovers. see you soon!!!!
I've made that one before too. super easy! and delish
I finally got around to making this for the family. I always ask them if I should "file it" when I make a new recipe. I'm happy to report that it get filed (in the recipe box). Thanks for sharing. I look forward to more recipe sharing down the road.
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