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 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.
Jan 31, 2019
This was really good! Only 4 stars because I tweaked the recipe. We found it to be a little too rich for our taste so the second time around I did 4 oz of the lower fat cream cheese and 4 oz of greek yogurt and LOVED it. I also opted for fresh mushrooms instead of canned and added 1/2 a white onion, 1/2 yellow bell pepper thinly sliced, and 1 green pepper thinly sliced. I'm going to try subbing the entire 8 oz of cream cheese for greek yogurt next time. YUM!