"A creamy, yummy chicken dish to serve over thick pasta, like egg noodles or farfalle. This pleased everyone! It's easy to prepare and highly addictive. Easy to make lower calorie/fat with low fat cream cheese and low fat/salt soup! Serve sprinkled with Parmesan cheese, if desired." — CHEFCATHY
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skinless, boneless chicken breast halves
1 (4 ounce) package
cream cheese, cubed
1 (10.75 ounce) can
condensed cream of chicken soup
1 1/2 (.7 ounce) packages
dry Italian-style salad dressing mix
I made my own dry italian seasonings mix - check out the recipe for it at: http://ppod.wordpress.com/2007/11/14/dry-italian-dressing-substitute/
I used the whole seasonings recipe amt in the sauce (next time i will use 80% of mixture), low fat cream of chicken soup and low fat cream cheese (i used a bit extra of the cream cheese) and the sherry. We just loved it over egg noodles -- a keeper!! Thanks.
Very salty taste from the italian seasoning packet, would reccommend cutting that at least in half and I am a salt lover
Very easy slow cooker recipe. I agree with everyone who has previously said this can turn out a tad salty. It also is a very thick, dense sauce. After it was done, I added water until it reached the consistency I wanted, which also helped reduce the saltiness. So play with it to get what you want. I enjoyed the suggestion to add broccoli - it needs something green to off-set the "whiteness" of the dish. This is definitely something you would want to serve "over" a bed of pasta, rice, vegetables, etc. It reminds me of a very fancy Cream of Chicken soup. My BF loves this all by itself, but then - he's easy to please! Good recipe and I'll keep it as a great "go-to" meal when I don't have the time to do anything more complicated. Thanks CHEFCATHY!
This a quick and tasty meal, great for busy days or hot summer days when you can't face turning on the oven. I like to use reduced fat cream cheese, Healthy Choice cream of chicken soup, homemade italian dressing mix and white wine as well as sauteed fresh mushrooms, sliced onions and garlic. We like this over buttered pasta.
Loved this ! Since we enjoy onions, thick slices of onion were layered on top of the chicken as it cooked, and to reduce the sodium a home made version of the Italian dressing mix was used along with reduced sodium soup.
We chose to use lite sour cream and no fat cream cheese again as personal preference.
This was Outstanding and would give it 10 stars if I could .
Just okay. My finace like this better than I did. I just realized that I used one package of dressing mix and eight ounces of cream cheese. I liked the cooking method of cooking the chicken in the seasoning first, then adding the sauce. I didn't care for the appearance (very WHITE) or the sodium (and I used less of the dressing). I added a sprinkle of granulated garlic, dried parsley, and a tiny sprinkle of cayenne. We served this with egg noodles and broccoli. I stirred the leftovers together (chicken, noodles, and broccoli) and actually think it was better than the original, but we are big broccoli fans.
So, I decided to change it up a bit. I marinated the chicken in Italian dressing, grilled it, and shredded it before putting it in the slow cooker. I used less dry Italian dressing mix and 1/2 cup of semi-sweet white wine, instead of sherry. I mixed it all together with some pasta shells and served it up. Absolutely wonderful!
Not bad! I cooked the chicken in the italian dressing along with the butter and I think next time I make it I will not include as much sherry or cream cheese. The sherry was a bit overpowering and the cream cheese made it a little more richer and personally, not worth the added calories.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Italian Slow Cooker Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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