Italian Chicken With Cream Sauce
4 boneless skinless chicken breast halves
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
16 oz. fettuccine, cooked and drained
Place the chicken in the crockpot.
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
Pairs Well With
Not tried by me yet. Looks simple and great. I love crockpot cooking.