Creamy Italian Chicken
Total TimePrep: 15 min. Cook: 4 hours
- 4 boneless skinless chicken breast halves (6 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
- Minced fresh oregano, optional
- 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. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
- In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.
Test Kitchen Tips
Nutrition Facts1 serving: 473 calories, 29g fat (14g saturated fat), 158mg cholesterol, 1556mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 40g protein.
Oct 31, 2019
Made this almost exactly according to the recipe. Did not sprinkle with oregano (not fond of it). I did cook it 30 minutes longer than suggested after adding the cream cheese, soup and mushrooms. Delicious! Served over noodles. Next time I may add a small can of mild diced green chilies and omit the mushrooms to spice it up a bit. This recipe is a keeper. Thank you!
Oct 9, 2019
Yum! Our family loved this recipe! I served it over mashed potatoes.
Sep 11, 2019
This was super good!!! 4 stars only because it did not go over well with my 9 year old daughter. She is a somewhat picky eater and did eat a fair portion of her meal but wasn’t overjoyed as she normally would be for something she really liked. I doubled this recipe because that’s how much chicken my husband thawed. I did add a 14oz can of carrots at my husbands request. I don’t believe it added anything besides color which I also feel is lacking in this. I also added about 1/2 cup of diced red onion. I would have preferred fresh mushrooms for the texture. Overall this is good and my husband says we need to make it again. I just feel it is missing something. Maybe I wanted more of the tangy Italian dressing flavor. I might try to bump that a bit next time. Thanks for a good recipe. It was simple and not time consuming.
Aug 14, 2019
Has anyone tried this over zoodles (zucchini noodles)? My husband is eating carb-free now.
Jul 22, 2019
I omitted the mushrooms since my husband isn't a fan. BUT it was still delicious! The only complaint was that there wasn't enough for seconds. I will make again but only double the recipe!
Jun 26, 2019
Very tasty, but very heavy. I skipped the mushrooms and added broccoli instead.
Jun 25, 2019
This was easy and good. I was able to cut the sodium in half by using Simply Organic Italian Dressing Mix, Healthy Choice Cream of Chicken soup and fresh mushrooms in place of canned. I also used a cream cheese/greek yogurt blend which gave the dish a mild tang. Served over a wild rice blend that made for great texture.
Jun 7, 2019
I just made this a few days ago it was good I used chicken broth instead of water and added hamburger meat half an onion and corn for a vegetable and used spaghetti noodles it turned out very well and it was very good
Apr 1, 2019
This is really quite good. I wonder -- has anyone had success freezing this AFTER cooking it? I see that there are a lot ore recipes out there for freezing the ingredients before it's cooked, but what about leftovers? Would love to know! I am putting it on noodles and would freeze the chicken alone, w/o the noodles. Will it 'curdle?'
Feb 12, 2019
Loved this recipe. Made it as is. Next time I will cut the chicken up into pieces for easier serving. Definitely will make it again.