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Creamy Italian Chicken

    4 boneless skinless chicken breast halves
    1 envelope dry Italian salad dressing mix
    1/4 cup water
    8 oz. cream cheese, softened
    1 can cream of chicken soup, undiluted
    4 oz. can mushroom stems and pieces, drained
    Hot cooked rice or pasta

  Place the chicken breast halves in a crock pot. Combine the Italian
 dressing mix and water; mix until smooth, and pour over top of
 chicken. Cover and cook on low for 3 hours. Combine the cream cheese
 and soup until smooth and blended. Stir in mushroom pieces. Pour soup
 mixture over chicken. Cook 1 hour more or until chicken is cooked
 through. Serve over hot cooked rice or pasta.