Creamy Italian Chicken

Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can of mushroom stems & pieces, drained
Hot cooked rice or noodles.

Place chicken in crock-pot. Combine salad dressing and water; pour over the chicken. Cover and cook on low heat for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until the chicken juices run clear. Serve over rice or noodles.



JD’s Version of Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup

Place chicken in crock-pot. Combine everything else and pour over the chicken. Cover and cook on low heat for 4 hours or until the chicken juices run clear. Serve over rice or noodles.

We love to double this recipe and freeze the leftovers in a gallon-sized freezer bag for a quick and yummy meal!