Creamy Italian Chicken


  • 4 pieces Boneless, Skinless Chicken Breasts
  • 1 envelope (about 1 Oz.) Italian Salad Dressing (dry)
  • ¼ cups Water
  • 1 package Cream Cheese (8 Oz. Softened)
  • 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup (undiluted)
  • 1 pound Noodles

Place the chicken in a slow cooker or crock pot. Combine salad dressing mix and water. Pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. (Optional: you can stir in mushrooms at this time if you’d like.) Pour sauce over the...

View full recipe at SpringPad


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