Sunday, November 22, 2009

Italian Creamy Crockpot Chicken

2 pounds boneless/skinless chicken
1 can cream of mushroom soup
8 oz. cream cheese
1/2 cup chicken broth
1 envelope Italian dressing mix
8 oz canned mushrooms

Cook chicken in hot oil in skillet over medium-high heat until each side is slightly browned. Transfer to crock pot, reserve drippings.

Add soup, cream cheese, chicken broth, and Italian mix to drippings in skillet. Cook over medium heat until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in crock pot. Spoon soup mixture over mushrooms. Cover and cook on low for 4 hours. Stir before serving.

*My Notes:*
-Thanks Joan!
-This meal was quick to put together and was done in less than 4 hours!The dinner smell still lingers though my house, it is making me hungry again!
-I served this over rice but it probably could be served over noodles if desired.

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