Wednesday, August 8, 2007

Crock-Pot Creamy Italian Chicken

4 boneless skinless chicken breast halves
1/3 cup + a bit more Italian salad dressing
1/3 cup water
8-oz cream cheese, softened
1 can cream of chicken soup
1 4-oz can mushroom stems and pieces, drained
Hot cooked rice or noodles

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

1 comment:

Joe & Lyssa said...

We tried this last night and it was delicious! Even Emma scarfed it down! I love the cream cheese taste to it. Thanks for donating that recipe! I love this website!