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Nutrition Facts
Serving Size 1 (313g) Recipe makes 4 servings The following items or measurements are not included below: dried Italian salad dressing mix
Calories 529
Calories from Fat 337		(63%)
Amount Per Serving		%DV
	Total Fat 37.5g	57%
	Saturated Fat 17.5g	87%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.2g
Cholesterol 161mg		53%
Sodium 747mg		31%
Potassium 476mg		13%
Total Carbohydrate 10.6g		3%
	Dietary Fiber 0.5g	2%
	Sugars 2.1g
Protein 36.6g		73%
detailed view... how is this calculated?

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Recipe #36067 | 7¼ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: TXHomemaker
Aug 5, 2002

This is a meal that is great to come home to. It's really yummy! We like it served over fettuccine pasta noodles. It tastes much like fettuccine Alfredo. You could probably serve it over rice or mashed potatoes. Occasionally, I will add some steamed broccoli to get a another vegetable in.

SERVES 4 -6 (change servings and units)

Ingredients

4 boneless chicken breasts
1 (5/8 ounce) package dried Italian salad dressing mix
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese, cut up in cubes
1 large onion, slivered
crushed garlic

Directions

1
Lay chicken in 4 quart or larger crock pot.
2
Sprinkle with Italian dressing mix.
3
Sprinkle onions on top.
4
Press fresh garlic on top of all.
5
Cook on low for 4-5 hours at medium heat.
6
About 45 minutes before you're ready to eat, remove the chicken and set aside.
7
Add the cream cheese and soup to crock pot stirring occasionally until smooth.
8
While the cream cheese is melting, cut the chicken into bite sized pieces.
9
Once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Preparation > Time to Make
Preparation > Equipment > Crock-Pot
Occasion > Everyday

Featured Reviews for This Recipe

From: Chef #622972

On Mar 22, 2009

I used to make this recipe years ago and lost it! I was so happy to find it again. It is a great meal to come home to. We serve it over rice with green beans on the side.

0 people found this review helpful

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From: mamajudy

On Oct 7, 2007

I tried this recipe and the people I served it to loved it. Great recipe. I will use this one again.

2 people found this review helpful

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From: Little Old Me

On Jun 26, 2003

I cooked chicken on high for 3 hours (I dont have a med setting *L*) and that worked out fine with me turning the breasts every hour. Only used 3 skin & boneless breasts as that was what we had on hand. Hubby and kids didnt care for it but I liked it!

8 people found this review helpful

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From: Judikins

On Aug 15, 2002

Very easy, tasty dish!! I tried an almost identical recipe last week and I really like the fact that you, Nancy, used boneless breast of chicken. You might try skinless breasts also next time, reducing fat and cutting the cook time by an hour or so. I found sliced mushrooms (the last hour, if you like them) to be a nice addition as well as a bit of dry sherry. This is an exciting site; I've referred many friends to it. Thanks Nancy!

8 people found this review helpful

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