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Creamy Italian Chicken Recipe
Creamy Italian Chicken Recipe photo by Taste of Home

Creamy Italian Chicken Recipe

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From Tallahassee, Florida, Maura McGee shares her recipe for tender chicken in a creamy sauce that gets fast flavor from salad dressing mix. Served over rice or pasta, it's rich, delicious and special enough for company.
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked pasta or rice
  • Fresh oregano leaves, optional


  1. Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
  2. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken is tender. Serve with pasta or rice. Garnish with oregano if desired. Yield: 4 servings.
Originally published as Creamy Italian Chicken in Quick Cooking November/December 1999, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 26, 2015

"Delicious, creamy and super easy!!! My three boys loved it as well as my 90 year old grandmother!!"

Reviewed Jul. 19, 2015

"i use bone in chicken, cook in crockpot , then pour some juice out debone & skin the chicken add soup, dressing & cream cheese. I make a cauliflower mash to go with & nice side salad, everyone loves it . Winner winner for this chicken dinner(:"

Reviewed Jan. 10, 2015


Reviewed Apr. 14, 2014

"Wonderful flavor and very easy to prepare. Will definitely make again."

Reviewed Mar. 14, 2014

"Our family really likes this dish. I cut the chicken into bite sized pieces, so the sauce covers every bite. Been making this since it was put in the magazine years ago."

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