~* Creamy Italian Chicken *~

If you saw my MPM post, you might remember I said I would share any of the new recipes we tried and liked. We exchanged the Chicken Saltimbocca for chili, so that new recipe will be moved to next week. But tonight we made the Creamy Italian Chicken and IT.WAS.SO.GOOD!!!
Here’s the recipe:

(This recipe came out of the new Taste Of Home’s Slow Cooker Recipes 2007…an excellent cookbook!)

Cook time: 4 hours
Maura McGee
Tallahasee, Florida

4 boneless skinless chicken breast halves (4 oz each) (we used whole boneless/skinless breasts)
1 envelope Italian salad dressing mix
1/4 C water
1 package (8 oz) cream cheese, softened
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted (we used cream of mushroom)
1 can (4 oz) mushroom stems and pieces, drained (left in the juice)

Hot cooked pasta or rice (we used rice cooked in ff chicken broth)
Fresh oregano leaves, optional (didn’t use)

* Place chicken in a 3-qt slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low for 3 hours.

* In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. (Before stirring in mushrooms, I used 1/4 – 1/2 of cream cheese/soup mixture to “frost” the breasts, then added in the mushrooms to the remaining mixture). Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over pasta or rice. Garnish with oregano if desired.

Yield: 4 servings.

This was so delicious and flavorful…and the chicken was very moist too.


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