Reviewed: Oct. 18, 2009

Super simple and delicious! I added fresh mushrooms with the chicken, dry italian, and margarine. I used fat free cream cheese and reduced fat cream of mushroom soup...you couldn't even tell it was reduced fat! Served over fettucinne, husband and 3 year old loved it too!

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mrsringling

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Reviewed: Oct. 17, 2009

Delish!!!..I made this recipe & a while after it had started cooking.. I unexpectedly found out I had to feed 3 more people...so to make it go further...I added more chicken..I added pepper & a few other items like garlic, onion,& celery powder & paprika to make up for only having 1 pkg. of italian dressing on hand & the only other soup I had suitable was cream of celery..( I also added another 1/2 pkg. cream cheese)& I also sauteed onions & fresh mushrooms... served on the side..which we ended up mixing it all together anyways..as it was so tasty!..served over no yolks noodles...& with a salad...it was loved by all! my elderly dad had leftovers the next day..he loved it too! next time I would use low fat cream cheese & soup.

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trishdadish

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Reviewed: Oct. 17, 2009

Yummy! Everyone loved it and it was so easy! I used only half the cream cheese, though.

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TheO's

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Reviewed: Oct. 16, 2009

WONDERFUL. I made this recipe exactly as written, but added 1/4th cup white wine to the chicken/butter/italian dressing. This was so good. I took a bowl to my in-laws, and they suggested trying to make this with shrimp. I'll have to tweek the recipe, but I think that'll be even better! I will be making this often!!

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Oct. 14, 2009

I was excited to try this after all of the reviews, but we were really not into it. It was bland, and I even used the whole envelope of Italian seasoning. It just tasted like Cream cheese. I ended up throwing a can of Rotel in it, along with some spices.

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christinabare

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Reviewed: Oct. 14, 2009

I've made this once and that was off the recommendation from my mother in law, we added a clove of crushed garlic, about 1/2 cup white wine and about 1 cup of mushrooms. The only thing I found was that you need to chop the chicken up in BIG pieces otherwise the chicken just falls apart when it's chopped small. So make them big chunks otherwise you really would have a sauce and not a chicken with sauce.

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WestSacHoney

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Reviewed: Oct. 13, 2009

Quick and easy, but way too salty. Next time, I would use low sodium cream of chicken soup, and either half of the Italian style dressing mix or Italian seasoning. Saltiness set aside, the sauce is wonderfully creamy, thick and rich.

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Dixie'sMom

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 13, 2009

This was really good. Just made it. I used 4oz of 1/3 less fat cream cheese and whole wheat noodle pasta. The WW points per serving were 7.5.

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Tara H

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 13, 2009

Great dish for a cold night. Served it for a small group of friends and everyone loved it. Everyone wanted the recipe. Few changes, added extra garlic and a little less butter, and not so much of the italian seasoning. Always a hit when we go to camp and easy to make.

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yendor

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Reviewed: Oct. 13, 2009

I made this yesterday and admit I used it as a base start. I have a habit of looking at the recipes and reading the reviews of others before deciding whether to try one or not! I am so glad this one made it to my table! I used 7 chicken thighs as that was what I had on hand. We try to watch our salt intake and after coating the thighs with the dry mix remembered other reviewers said it was too salty so I rinsed off some of the Italian dressing mix off the thighs. Next time I will just use ½ a pack so I will not waste it. After it had cooked for 7 hours I drained the juices out of the crock pot & de-boned and shredded the chicken. Pre-heated the cream cheese & soup mix in a sauce pan with about 1/4 cup of white wine, and instead of sour cream used 4 heaping tablespoons of plain yogurt. When it was hot & no longer lumpy I then mixed it in the chicken added fresh sautéed mushrooms and left it in the crock pot for another hour. Hubby had his on wide egg noodles; I had mine on white rice. Served it with a side salad. It was awesome! I could not believe how easy it was to prepare. I will be making this again! I will give this 4 stars as I believe that had it been made as it was written it would have been very good but feel that the simple additions is what made it so WONDERFUL!***We ate the left overs for diner last night and it was even better! OMG!!! I am soooo looking forward to making this again!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Reviewed: Oct. 11, 2009

Wow! Couldn't believe the wonderful taste of this dish!! The kids ate it up! I used 1/2 package of onion soup mix instead because I didn't have the italian on hand, and threw the chicken breasts in frozen. Cooked 4.5 hours and pulled the chicken apart with ease. I will definitely be making this again and again. Thank you Judi!

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Jennifer from Florida

Cooking Level: Expert

Living In: Parrish, Florida, USA

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Reviewed: Oct. 10, 2009

Used 2 seasoned chicken breasts, browned them (till no longer pink)in oil first. Added to slow cooker (soup & Italian seasoning, fried onions). Cooked on high for 1 hour, then turned to low. Added 1/2 cream cheese & 1/2 c. monterey jack cheese. Cooked addt'l 1/2 hour. Perfect for 2, and cut cook time way down.

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m j gray

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 10, 2009

This was pretty good for an easy weeknight meal. Certainly not something I would make for company but was pretty good for the amount of effort required. For some reason the leftovers weren't very good, maybe I was just sick of it.

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angela

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Reviewed: Oct. 10, 2009

This was pretty good and very easy. Very thick and rich, good comfort food! I added chunks of potatoes, they were yummy in the sauce. I will add a little more seasoning next time, but overall a good recipe.

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girlbob

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Reviewed: Oct. 10, 2009

This was a good week-night recipe. It was too salty for my family's taste. Next time, I'll use either less of the dressing mix or low-sodium chicken stock.

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rtinnova

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Reviewed: Oct. 9, 2009

so rich and delicious!! definitely not the healthiest thing in the world, but you don't need much to feel satisfied. i make my own salad dressing, just drizzle in some balsamic and olive oil, or add cream of mushroom soup instead sometimes, but it's always excellent.

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rachel

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Reviewed: Oct. 8, 2009

Good. Followed recipe.

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jacy76

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

I used chicken legs and pulled the meat off the bone before mixing the remaining. So easy! So good! So LOVE this recipe!

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jrwirtzfeld

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Reviewed: Oct. 7, 2009

I tested this recipe on three different families. My hubby made "yummy" sounds as he ate it. I took it to a friend, and she loved it too. We had a visiting 10-year-old for dinner, and he went home raving about it. His mom asked for the recipe. That's a winner in my book! I used left-over roasted chicken and mixed it all together on the stove-top.

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Oct. 7, 2009

I normally don't care for stroganoff dishes, but this one is DELICIOUS! Not sure if the cream cheese instead of traditional sour cream, but it's very good. Easy, too.

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