Creamy Italian Chicken


This is a recipe that my best friend from high school passed along to me a few years ago. It is so simple and easy, plus it’s done in your slow cooker!

You can leave the chicken beasts whole when you serve them. However, I like to take them and shred the chicken, then put it back in the sauce. Sometimes I also thin the sauce out with a little milk if needed. we like it best served over rice.

Creamy Italian Chicken | realmomkitchen.com

Creamy Italian Chicken
 
Ingredients
  • 4- 6 chicken breasts
  • 1 dry packet Italian dressing mix
  • 2 (10¾ oz) cans cream of chicken soup
  • 1 (8 oz) package cream cheese, softened
  • milk, if needed
  • hot cooked rice or noodles for serving
Instructions
  1. Place chicken breasts in crock pot. Sprinkle with dry Italian dressing mix.
  2. In a bowl, mix soup and cream cheese together. Pour over chicken. Cook on low for 8 hours.
  3. Add milk if needed to thin sauce out. Serve breasts whole or shredded. Serve over rice or noodles. Serves 4-6

 


Creamy Italian Chicken

4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)

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7 comments on “Creamy Italian Chicken

  • This looks wonderful. I’d like to try this with my homemade gluten free chicken soup and a homemade italian dressing mix. Thanks for sharing. I love your recipe rewinds.

  • my family just loved this,my daughter who doesn’t like anything said it was the best thing I’d ever made and my grandson loved it as well :0

  • I love this recipe. To mine I add a 1/2 cup or so (I eyeball it) of sour cream at the very end and mix it in before dishing it up and it just makes this dish so much more creamy. Love your blog!

  • I have a similar recipe that adds 1/2 t. of seasoning salt, and 2 T. of melted butter. I used to make your version, but the one with the extra seasoning is the one we like better. Also, I add a couple of tablespoons of dried parsley to make it more colorful. Thanks for your blog, it’s awesome!

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