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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 4 servings The following items or measurements are not included below: dried Italian salad dressing mix reduced-sodium cream of chicken soup |
||
| Calories 334 | ||
| Calories from Fat 191 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.3g | 32% | |
| Saturated Fat 12.9g | 64% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 130mg | 43% | |
| Sodium 366mg | 15% | |
| Potassium 405mg | 11% | |
| Total Carbohydrate 3.0g | 0% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.7g | ||
| Protein 32.1g | 64% | |
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Feb 16, 2002
.
SERVES 4 -6
Ingredients
- 4-6 boneless skinless chicken breasts, halved
- 1 (1 1/4 ounce) envelope dried Italian salad dressing mix
- 2 ounces water
- 8 ounces cream cheese, softened
- 1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
- 1 (4 ounce) can mushroom stems and pieces, drained
- hot cooked rice or pasta
Directions
1
Place the chicken breast halves in the crock pot.2
Combine the Italian dressing mix and water until smooth; pour over top of chicken.3
Cover and cook on low for 3 hours.4
Combine the cream cheese and soup until smooth and blended.5
Stir in mushroom pieces.6
Pour soup mixture over chicken.7
Cook 1 hour more or until chicken is cooked through.8
Serve over hot cooked rice or pasta.
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- Course > Lunch/Snacks
- Course > Main Dish > Stews
- Course > Main Dish > One-Dish Meal
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- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western
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- Preparation > Time to Make
- Preparation > Simple
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- Preparation > Equipment > Crock-Pot
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Diabetic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: punkarooni
On Jun 11, 2009
I made as listed and served over corkscrew pasta. We all enjoyed it. One son in particular loved it. I'll give it 4 stars because we all liked it, but didn't love it.
From: Skylar
On May 16, 2009
This was really great and easy, I cut two chicken pieces into fourths and put in a bag with the dressing and 4 oz water the night before. It was fork tender but since I used less chicken and smaller pieces it took less time to cook and there was a lot of sauce. I also microwaved the soup mixture first then served it over egg noodles. I used low fat cream cheese and 98% fat free soup but I think I will try the reduced sodium soup next time since it was on the salty side.
From: Boopster
On Mar 20, 2003
This is another "UMMMMM" dish. That is Dahling's comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!
From: TheDancingCook
On Apr 18, 2002
Very good! Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault. This is a keeper.
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