Creamy Italian Chicken
Adapted From: Taste of Home Magazine
My family loves this dish served over white rice or spaghetti noodles best.
Ingredients:
1 pound boneless skinless chicken breast
1 (0.7-ounce) envelope dried Italian salad dressing mix
1/2 cup water
1 (8-ounce) package cream cheese, softened
1 (10 3/4-ounce) can cream of mushroom soup
1 (10 3/4-ounce) can cream of chicken soup
hot cooked rice or about 10 ounces pasta
Preparation:
Place the chicken breasts in the crock pot; sprinkle with the Italian dressing mix and add water. Cover and cook on low for 3 hours or until chicken is tender. Watch the chicken, crock pots vary with cooking times. Don’t burn the chicken. Pull chicken breast apart with forks to shred. Mix the cream cheese and soups until smooth and blended. Pour soup mixture over chicken and cook 15 minutes more until heated through. Serve over hot cooked rice or pasta of your choice. I weight out 10 ounces of spaghetti noodles on a kitchen scale, cook them, and add to the crock pot right before serving. If I don’t, I always make too much or not enough noodles!
Serves 6-8
Preparation:
Place the chicken breasts in the crock pot; sprinkle with the Italian dressing mix and add water. Cover and cook on low for 3 hours or until chicken is tender. Watch the chicken, crock pots vary with cooking times. Don’t burn the chicken. Pull chicken breast apart with forks to shred. Mix the cream cheese and soups until smooth and blended. Pour soup mixture over chicken and cook 15 minutes more until heated through. Serve over hot cooked rice or pasta of your choice. I weight out 10 ounces of spaghetti noodles on a kitchen scale, cook them, and add to the crock pot right before serving. If I don’t, I always make too much or not enough noodles!
Serves 6-8
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