Creamy Italian Chicken
1-2 lbs. of chicken breast
1 can cream of mushroom
1 can cream of chicken
one packet of Italian dressing dry mix
8 oz of cream cheese
Put all ingredients, except for cream cheese into a slow cooker. Cook on high 4 hours, or low 6 hours. Add 8 oz of cream cheese ( neufchâtel works perfectly) and continue to cook for half an hour. Stir well and break up chicken. Serve over pasta or rice.
2 comments:
I'm cooking this tonight. I will let you know how it turns out! I added a cup of chicken broth, to cover my chicken- I didn't want it to get dry.
Very good. Added another can of cream of chicken to help thicken it. I should not have added the broth in the start of it! Just wanted to make sure it didn't dry out!
We served ours over bowtie pasta, (my personal favorite) and used sweet peas for the side... very good.
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