Creamy Italian Chicken
Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. —Maura McGee, Tallahassee, Florida
Ingredients
- 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
Reviews
This was good, but very white. I added a some frozen peas at the very end for color. I did not cook them first. They just softened in the sauce. It was salty enough from the chicken broth but I also added some pepper. I did not use the oregano. I also used fresh mushrooms that I sauteed first in some butter. I dont care for canned mushrooms. I like the idea of adding some canned chopped green chilies for some zing. Its a pretty bland dish as it. But, easy.
I used a garlic Italian dressing mix. Added a nice flavor to the meal.
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!
Yum! Our family loved this recipe! I served it over mashed potatoes.
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.
Has anyone tried this over zoodles (zucchini noodles)? My husband is eating carb-free now.
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!
Very tasty, but very heavy. I skipped the mushrooms and added broccoli instead.
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.
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