Creamy Italian Chicken & 'Shrooms
"This was adapted from the Fix-It-And-Forget-It Cookbook. It was quick, easy, and the leftovers were as good as the first time around! DH insisted that it be listed as a favorite."
- Ready In:
- 4hrs 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1 envelope dried Italian salad dressing mix
- 1⁄4 cup chicken broth
- 1 (8 ounce) package cream cheese, softened
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 8 ounces fresh mushrooms, sliced
directions
- Place chicken in slow cooker.
- Combine salad dressing mix and chicken broth.
- Pour over chicken.
- Cover and cook on low setting for 3 hours.
- Add fresh mushrooms on top of chicken.
- Mix cream cheese and soup until well blended.
- Pour over chicken and mushrooms.
- Cover and cook on low for 1 hour or until chicken juices run clear.
- Remove chicken and stir remaining ingredients well in the crockpot.
- This will yield a very tasty"gravy" for over the chicken and it's accompanying side.
- Serve over rice or noodles.
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Reviews
-
I specifically looked up this recipe as I had lost the one I had received from a friend. It is one of our favorites. SO EASY and great for guests too! You can let it cook longer than 3 hours if needed. I just use whatever "cream of" I have on hand. The Italian salad dressing packets that I use are just the Good Seasons ones. It got a little soupy last night so I would prob. reduce the broth next time. Also, I've made w/o mushrooms, or used canned and I don't bother to slice the fresh ones as it is easier for me to pick them out and pass to my husband when they are whole! Also, this is great w/steamed broccoli or asparagus on the side and pour the sauce over all. Yum.
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
