Italian Chicken with Cream Sauce

I was on Facebook recently, and a friend was looking for a boneless chicken Crock Pot recipe. I realized that not only had I NOT put this recipe on my blog, but that I hadn't made it in a while...and it's now going to be our dinner. Thanks, Steph!This chicken dish is rich, creamy and oh so tasty! The chicken is cooked in the Crock Pot in a mixture of water and Italian salad dressing mix. The cream sauce consist of cream cheese, cream of chicken soup and mushrooms. It’s delicious served over fettuccine noodles with a garden salad on the side.

Italian Chicken with Cream Sauce for the Crock Pot

4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
½ cup water
1 (8 oz) package cream cheese, softened
1 can (10½ oz) condensed cream of chicken soup, undiluted
1 can mushrooms, drained (optional)
16 oz fettuccine, cooked and drained

Place the chicken in the crock pot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about 3 hours. In a mixing bowl, beat the cream cheese and soup until blended. Stir in the mushrooms and pour mixture over the chicken. Cook about 1 hour longer. Serve over the cooked fettuccine.

OK...I was just looking through my older blog posts and I DID post this recipe back in September 2010. Sorry for the duplicate!!

Italian Chicken with Cream Sauce for the CROCKPOT

Hey there bloggers!Tonight I'm making my creamy Italian chicken and the smell is making me crazy. This is a super-simple easy-breezy recipe that I'm sure will become a quick family favorite!

This chicken dish is rich, creamy and very tasty. It is delicisou served over fettucine with a garden salad on the side...but tonight I'm cooking artichokes.



ITALIAN CHICKEN WITH CREAM SAUCE FOR THE CROCKPOT

4 boneless, skinless chicken breast halves
Salt
Pepper
Garlic powder
1 cube butter
1 envelope Italian salad dressing mix
1/2 cup water
1 (8 oz) package cream cheese, softened
1 can (10 1/2 oz) condensed cream of chicken soup, undiluted
1 (4 oz) can mushrooms, drained (optional - I never use these)
16 oz fettuccine, coooked and drained

Season chicken with salt, pepper & garlic powder. Melt butter in saute pan (don't use non-stick for this) and brown chicken breasts over medium to medium high heat...just a few minutes per side - only long enough to make it a nice, golden brown. Place the chicken in the crock pot. Drain the butter but leave all the beautiful browned bits in the bottom of the saute pan. Making sure the saute pan is still on the heat and pour in the 1/2 cup of water and scrape up all the browned bits. Turn off heat and add the package of Italian salad dressing mix. Pour over chicken. Cover and cook on low for about 3 hours. In a glass bowl, beat the cream cheeese and soup until well blended. Stir in the mushrooms and pour mixture over the chicken. I will stir this into the liquid already in the pot as good as I can. Cook about 1 hour longer. Serve over the cook fettuccine.