Wednesday, October 5, 2011

Creamy Italian Chicken

You will have to excuse me. I am a little scatter-brained sometimes. Or just busy. Or not confident on my picture-taking skills so I sub-consciously don't take pictures of the yummy dishes I make. Either way, you will just have to use your imagination on this one. Or make it yourself so you know what it looks like AND tastes like.

This dish is very similar to Brenda's Crock Pot Chicken Alfredo that makes a regular appearance at our house. Sometimes is nice to have another option like rice or potatoes, though. (I prefer rice.) I found this over at Real Mom Kitchen and if you know about my love affair with slow cookers (I have three and they all get used regularly) and add in the fact that it calls for ingredients I usually have on hand of course I had to try it. And then make it repeatedly, as much as I think I can get away with!

Marie

3-4 boneless, skinless chicken breasts (frozen or thawed)
1 pkg dry Italian dressing mix
2 cans cream of chicken soup (I ran out of chicken once and used 1 can of cream of mushroom in place of the cream of mushroom. It was fine.)
1 8 oz package cream cheese (I use light)

Place chicken breasts in crock pot and sprinkle with Italian dressing mix. Add the soups and cream cheese mixed together.
Cook on low all day. You can leave the chicken breasts whole or shred them. Add milk if needed to make the sauce your desired consistency. Serve with rice, pasta or potatoes.

1 comment:

April Vanderweide said...

My mom does something like this but she uses cream of chicken soup and Velveeta cheese. The chicken is shredded and we eat it as sandwiches.