- 3 skinless, boneless chicken breast halves, cubed
- 1/4 cup water
- 1 packet dry Italian salad dressing mix (such as Kraft® Zesty Italian)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese
- 1 (4.5 ounce) can mushroom pieces and stems, drained
- Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
- With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
05/20/2018
recipepes.com
Creamy talian Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
