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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 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."

Reviewed Mar. 12, 2014

"I did not put this in the crock pot, but I did use the ingredients as listed. First I browned the chicken in oil and then added the Italian dressing mixture and let it cook for about 8 minutes. I added the cream cheese mixture and cooked for another 15 minutes covered on med-low. It was delicious, but it was a little heavy for me. That's the only reason I did not give this one 5 stars."

Reviewed Oct. 6, 2013

"I have been making this recipe for years, I just used frozen peas instead of was wonderful. Thanks for the suggestions...something old is new again. Yum."

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