Crockpot Creamy Italian Chicken
4 boneless skinless chicken breasts halves
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. cream cheese, softened
1 can cream of chicken soup, undiluted
1 can (4 oz.) mushroom stems and pieces, drained
Hot cooked rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer until chicken juices run clear. Serve with rice or noodles.
No comments:
Post a Comment