Sunday, February 5, 2012

Crock Pot Creamy Chicken Italian

8 boneless, skinless chicken breast ( I cut them up into bite size pieces)
1 pkg. dry Italian salad dressing mix
1/4 cup water
8 oz. pkg. cream cheese, softened
10 3/4 oz.  can cream of chicken soup
4 oz. can mushrooms, drained

1.  Place chicken in greased crock pot.
2.  Combine salad dressing and water.  Pour over chicken.
3.  Cover.  Cook on low 4-5 hours.
4.  In saucepan, combine cream cheese and soup.  Heat slightly to melt cream cheese.  Stir in mushrooms.   Pour over chicken.
5.  Cover.  Cook 1 additional hour on low.
6.  Serve over noodles or rice.

No comments:

Post a Comment