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.]