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!


Leave a comment