Creamy Italian Chicken Recipe
Whoa Nelly, did I have a ton of requests for this recipe…through your comments and through email! Well, here you go!
3-4 lb. chicken breast (cubed)
1 stick melted butter (I’ve used 1/2 this amount and it’s JUST as tasty…)
2 cans Golden Mushroom soup (Campbells)
8 oz. chive and onion cream cheese
2 packets Italian dressing mix
Cube chicken and put in bottom of crockpot.
Mix ingredients together and pour over chicken.
pour 1 cup water on top of everything.
Cook in Crock.
Yes, folks. That’s it! My recommendations: this is best cooked low and slow…so if you want to eat at 6:00, I’d start the crockpot by about 10…that way it will cook all day and be super yummy. Oh, also, I cook a bag of the No Yokes egg noodles and right before I serve it, I stir it in with the chicken and let it sit for like 2-3 minutes before I serve it. You could just put this on top of the noodles, but I like some of the juices getting into the noodles…it’s really yummy. I think that it would also be good on top of mashed potatoes.
Oh, another warning…this one directly from Aunt Susan: If you are pregnant (as I was when I received this recipe), and/or you have a weak stomach…you might have someone else mix all of the ingredients for you. It does look a little bit “pukey” when it’s all stirred together… so…for you PGs out there in your first trimester…you’ve been warned! It’s yummy to eat, but might not be yummy to prepare!