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Creamy Italian Chicken

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. —Maura McGee, Tallahassee, Florida
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 envelope Italian salad dressing mix
  • 1/4 cup water
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked pasta or rice
  • Minced fresh oregano, optional

Directions

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
  • In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Test Kitchen Tips
  • To reduce the caloric value of this recipe, feel free to substitute regular cream cheese for reduced-fat.
  • There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out.
  • These pasta recipes are what to make for dinner tonight!
  • Nutrition Facts
    1 serving: 473 calories, 29g fat (14g saturated fat), 158mg cholesterol, 1556mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 40g protein.

    Reviews

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    Average Rating:
    • Linda
      Oct 30, 2020

      no rating .... just a comment to SColson132..... you changed the entire recipe then gave it 1 star, complaining about it....think about it.

    • SColson132
      Oct 14, 2020

      Altered this recipe to suit my taste (used shrimp instead of chicken & mushroom soup instead of chicken), but still was not a keeper. Will not make this again.

    • Robbie
      May 2, 2020

      Although I've used the basic recipe above and it is good, I flavor it up a bit and save cooking time. I brown the breasts briefly in garlic butter. Instead of the 1/4 c water I use part water, part chicken broth, and I also add a little of a garlic and herb packet with the packet of italian seasoning. Additionally I sautee orange pepper with portobello mushroom (rather than canned mushroom as my 21 y/o daughter doesn't like canned ones) in garlic butter and mix that in with the soup and low-fat cream cheese mixture. Any of these little changes makes a difference to bump up the flavor a notch, and the peppers adds some color.

    • lstunek
      Mar 11, 2020

      Definitely will make often. Only changes I made was swapped onion and chive cream cheese for plain and left out the mushrooms. My husband does not eat mushrooms. Served on egg noodles. We loved it.

    • RosanneMack
      Dec 29, 2019

      This was good, but very white. I added a some frozen peas at the very end for color. I did not cook them first. They just softened in the sauce. It was salty enough from the chicken broth but I also added some pepper. I did not use the oregano. I also used fresh mushrooms that I sauteed first in some butter. I dont care for canned mushrooms. I like the idea of adding some canned chopped green chilies for some zing. Its a pretty bland dish as it. But, easy.

    • wagondorfer
      Dec 23, 2019

      I used a garlic Italian dressing mix. Added a nice flavor to the meal.

    • OwlTree
      Oct 31, 2019

      Made this almost exactly according to the recipe. Did not sprinkle with oregano (not fond of it). I did cook it 30 minutes longer than suggested after adding the cream cheese, soup and mushrooms. Delicious! Served over noodles. Next time I may add a small can of mild diced green chilies and omit the mushrooms to spice it up a bit. This recipe is a keeper. Thank you!

    • jstowellsupermom
      Oct 9, 2019

      Yum! Our family loved this recipe! I served it over mashed potatoes.

    • Laura
      Sep 11, 2019

      This was super good!!! 4 stars only because it did not go over well with my 9 year old daughter. She is a somewhat picky eater and did eat a fair portion of her meal but wasn’t overjoyed as she normally would be for something she really liked. I doubled this recipe because that’s how much chicken my husband thawed. I did add a 14oz can of carrots at my husbands request. I don’t believe it added anything besides color which I also feel is lacking in this. I also added about 1/2 cup of diced red onion. I would have preferred fresh mushrooms for the texture. Overall this is good and my husband says we need to make it again. I just feel it is missing something. Maybe I wanted more of the tangy Italian dressing flavor. I might try to bump that a bit next time. Thanks for a good recipe. It was simple and not time consuming.

    • Lauren
      Aug 14, 2019

      Has anyone tried this over zoodles (zucchini noodles)? My husband is eating carb-free now.