This simple and comforting recipe for Creamy Italian Chicken is not meant to be a gourmet treat. It is delicious and flavorful and perfect on a cold fall or winter night. I often add a package of baby carrots for more color and nutrition. Some chopped garlic is good too.
This tasty recipe is rich and creamy because it uses condensed soup and cream cheese. It's excellent served over hot cooked rice, couscous, or pasta. Add a nice green salad tossed with sliced mushrooms and some grape tomatoes, with a vinaigrette dressing, and some crisp garlic toast for a complete meal.
- 1 (2 pounds boneless, skinless chicken breasts
- 1/4 cup butter, melted
- 1 (8-ounce) block cream cheese, softened, cut into cubes
- 1 teaspoon dried chives
- 10.75 ounce) can condensed cream of onion soup
- 1 (0.7 ounce) package dry Italian Salad Dressing mix
- 1/4 cup water
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon pepper
- Gather the ingredients.
- Cut the chicken breasts into wide strips and place into a 3 to 4 quart crockpot.
- In a medium bowl, combine the melted butter, softened cream cheese, canned condensed soup, Italian dressing mix, water, Italian seasoning, and pepper and stir until blended. Pour this mixture over the chicken in the crockpot.
- Cover and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to at least 165°F, tested with a meat thermometer. Stir well, then serve over hot cooked pasta or rice.
I've had some comments that the sauce in this recipe isn't thick enough. If that's the case, combine 2 tablespoons cornstarch with 2 tablespoons cold water and blend until smooth. Stir into the crockpot and cook on high for 10 minutes until the sauce thickens.
You could add vegetables to this recipe to make it a one-dish meal. A package of baby carrots, or a cup of chopped onion should be placed under the chicken and cooked for the full time. Add sliced mushrooms to the crockpot in the last 2 hours. And add sliced bell peppers or zucchini during the last hour of cooking for more nutrition.
|Nutritional Guidelines (per serving)|