Italian Cream Cheese Chicken |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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From . Tried to see if this was anywhere on 'Zaar but couldn't find it so I'm posting it. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 (1 ounce) envelope italian salad dressing mix |
1/4 cup water |
1 (8 ounce) package cream cheese, softened |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (4 ounce) can mushroom stems and pieces, drained |
hot cooked pasta (i used bowtie pasta) or rice (i used bowtie pasta) |
fresh oregano leaves (optional) |
Directions:
1. Place the chicken in a 3-qt. slow cooker.
2. Combine salad dressing mix and water; pour over chicken.
3. Cover and cook on low for 3 hours.
4. In a small mixing bowl, beat cream cheese and soup until blended.
5. Stir in mushrooms and pour over chicken.
6. Cook 1 hour longer or until chicken juices run clear.
7. Serve over pasta or rice. Garnish with oregano if desired.
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