*Creamy Italian Chicken*1 block of cream cheese, softened
1 pkg dry Italian dressing mix
1 can cream of chicken or cream of mushroom soup
4-6 boneless skinless chicken breast
additional seasonings/spices if you like more zest
splash or so of milk (optional)
Baked: Mix cream cheese, soup and dressing mix. Add some milk if you like it a little thinner. Place chicken in 9x13 baking dish and sprinkle with additional seasoning/spices if desired. Pour mixture over chicken. Bake at 350 for 30 minutes or until juices run clear.
Crock-pot: Put chicken, 1/2 cup water and Italian dressing mix and other spices in crock-pot. Cook until chicken is done, adding water as necessary. Mix cream cheese and soup and pour into crock-pot. Cook another 30 minutes or so with lid off to thicken mixture.
Here is how I adapted this recipe:
I used 2 split fryer breasts and browned them in a skillet before putting them in the crock-pot. I cooked the chicken all night, then pulled it off the bone the next morning, and added the other ingredients to the crock-pot. Next time, I will probably only use 1/2 the amount of cream cheese. This dish was very good, but very rich from the cream cheese. I also made some egg noodles and added them right in the crock-pot for about the last 30 minutes.
This recipe is courtesy of Bargin Hunting Wife.
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