Recipe by LaurQuist
"An easy and delicious slow cooker recipe! Serve over linguine."
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skinless, boneless chicken breast halves, cubed
dry Italian salad dressing mix (such as Kraft® Zesty Italian)
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (8 ounce) package
1 (4.5 ounce) can
mushroom pieces and stems, drained
I've made this recipe a few times and my family loves it. The only thing I would say keeps it from getting 5 stars is it is very salty...without adding any salt. I serve this dish over egg noodles with a side of Normandy style veggies. YUM!
We were expecting better, it was WAY too rich for our taste, could have done without the cream cheese. I have made two other recipes that are very similar in the crock that I like a lot more. (Ranch Pork Chops and Easy Chicken) Basically the same recipe minus the cream cheese and switch the Italian packet with a Ranch packet...
I make this recipe often and my family loves it! I mostly serve it with noodles, but it's great over rice, too! Pretty rich, but fabulous! It's good even without the mushroom pieces as well.
There are 4 hungry Man/Boys (ages 17-22) at my table inhaling this. I asked; "How many stars?" They said; "Ten!" I would give this a 4 - kinda reminds me of cafeteria food. Not my thing. The man/boys are happy! I cooked this with 3 large frozen chicken breasts & knew I would be gone all day at work. It got 7 hours in the crock pot on low & I shredded the chicken instead of cubing it because it started out frozen. Added almost 1/2 tsp. of red pepper flakes & some black pepper because that is our thing. It tastes good - I would tweak it with veggies & onions next time. Good base! Thanks!
i make something like this. i use cream of chicken soup and italian herb cooking cream (cream cheese). serve it on buns. i cook it in the crockpot for 6-8 hours. yummmy.
My husband and I love this dish. It is so easy to make, he could even do it. Tee hee.
This is my new favorite recipe. Everyone loved it. I didn't add the mushrooms and next time I'll double the cream cheese and soup to make more sauce to pour over the noodles. Divine!
I have actually made this recipe once before and neither my husband nor I really liked it. However, I decided to make it again with some modifications and it turned out quite nice. I used a can of Progresso vegtable classics creamy mushroom soup, 1/3 of the cream cheese (as the first time it was unbearable), added some onion powder, parsley, fresh black pepper, and a little parm on top. I used two frozen chicken breasts and just watched it. I served it over egg noodles and some boiled potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Italian Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 233
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