Tuesday, June 28, 2011

Creamy Italian Chicken Pasta

Creamy Crockpot Italian Chicken

4 boneless, skinless chicken breast halves (cut into pieces)
1 envelope Italian salad dressing mix
1/3 cup of water
1 package (8 oz) cream cheese, softened
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushrooms stems and pieces, drained
Hot cooked rice, noodles or mashed potatoes

Place the chicken breast pieces in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1-3 hours longer until chicken juices run clear. Serve over rice, noodles or mashed potatoes.
I also plan to either make a salad or make what my kids call "Oriental Vegetables" which is cut up veggies like cucumbers, tomatoes and carrots with rice wine vinegar and soy sauce so they have a pickled effect. I usually cut the veggies up several hours before dinner and let them marinate in the soy sauce and vinegar in the refrigerator until dinner time.

I came across this recipe in a thread called "What's for supper tonight?" on one of my favorite coupons/deals websites called www.vickysdeals.com.

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