Wednesday, October 07, 2009

Creamy Italian Chicken

Tonight for supper we enjoyed the leftovers from a meal I had served to guests last week. It is a recipe from my friend Amy, whose husband absolutely loves Italian dressing in any form. This meal is so easy, so yummy, and so wonderful--you should try it tonight! The only downside is that is uses some imported ingredients, so I save it for guests or special occasions. Made in the crockpot, it is easy to serve and stays hot so that your guests can enjoy seconds as well.

Creamy Italian Chicken
1 packet dry Italian seasoning
1/4 cup water
4 skinless, boneless chicken breasts
1 can cream of chicken or mushroom soup
8 oz cream cheese, softened
Sliced fresh mushrooms or diced red bell pepper, optional

Place chicken breasts in your crock-pot. Combine the Italian dressing mix and water, pour over chicken. Cook on low for 3-4 hours. Then, beat together the cream cheese and cream soup. Pour it over the chicken and cook on high for one more hour. Add mushrooms or chopped bell pepper for the last hour of cooking, if desired.

Serve over rice with broccoli or another green vegetable and you've got supper! Enjoy!

[For my other living-in-Asia friends, I use a homemade mixture to substitute for the canned cream soup--it uses dry milk, cornstarch, chicken bouillon and some other spices. Leave a comment if you'd like me to post that recipe as well! It makes this recipe a little less extravagant in the use of imported ingredients.]


Erica said...

Yes. Please. Do share. I have always just used the cans... but I know I need to simplify things even more.

Kellie said...

This is super yummy and one of our family favorite's too!!!!!

Jenny said...

Please do share the condensed soup recipe! I've been looking for an alternative since the condensed soups have so much sodium and fat.

Anonymous said...

I found a recipe for condensed cream soup that is even better tasting and closer to the texture of the stuff in the can over at a sight called Tammy's Recipes. It's made from things that are all easily accessible to you I would think. The ingredients are also much healthier than the can. I would link to it,but I'm so untech savy it's not even funny. Someday, when I have the time HAHA! maybe I'll learn how to do that. You can also make a large batch of it and freeze it if you have the room. I can send you my quadrupled recipe if you would like. The chicken recipe sounds deliciouso! Maybe supper tomorrow night. Want to come :)?
Rebecca VE