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
Reviews
Altered this recipe to suit my taste (used shrimp instead of chicken & mushroom soup instead of chicken), but still was not a keeper. Will not make this again.
Although I've used the basic recipe above and it is good, I flavor it up a bit and save cooking time. I brown the breasts briefly in garlic butter. Instead of the 1/4 c water I use part water, part chicken broth, and I also add a little of a garlic and herb packet with the packet of italian seasoning. Additionally I sautee orange pepper with portobello mushroom (rather than canned mushroom as my 21 y/o daughter doesn't like canned ones) in garlic butter and mix that in with the soup and low-fat cream cheese mixture. Any of these little changes makes a difference to bump up the flavor a notch, and the peppers adds some color.
Definitely will make often. Only changes I made was swapped onion and chive cream cheese for plain and left out the mushrooms. My husband does not eat mushrooms. Served on egg noodles. We loved it.
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!