Food
Creamy Italian Chicken
By Yankee Magazine|Mar 18 2005|
I was given this recipe by a friend’s mother. It’s one of those things that everyone in the house will eat.
Yield
6 to 8 servings
Ingredients
2 pounds boneless skinless chicken
8 ounces fat free cream cheese
1 can cream of mushroom soup
1 package dry Italian dressing mix
1 clove garlic. crushed
1/3 cup water
Instructions
Cut chicken in strips and place in crock pot.
In bowl combine the remaining ingedients, and stir until well blended. Pour over the chicken. Cook on low for 6 to 8 hours covered.
Stir well. Serve over toast, rice or egg noodles.
This was simple and delicious!
Fast, economical, delicious. Made great chicken spaghetti w/addition of a can of Italian diced tomatos, al dente spaghetti, and a cup of milk halfway through cooking. Will be a base for lots more recipes.
Easy and delicious! I simmered it on the stove top for an hour and a half and it turned out perfect.
Tried it twice worked great. First time just as the recipe states. Second time I kicked it up a notch with hot Hungarian paprika, boy was that good.
Since I’m retired, I do the “good” cooking while my wife is away at work. She loved this one, and it was so easy to prepare. For my own fun, I don’t tell her where I get these “awesome good” recipes. Hey, a cook has his/her secrets.