Ingredients for Italian Cream Cheese Chicken
- Boneless Skinless Chicken Breast Halves
- Italian Salad Dressing Mix
- 1/2 cup water
- 4 ounces cream cheese (softened)
- Condensed Cream Of Chicken Soup
- Mushroom Stems And Pieces
- Cooked Pasta
- Oregano Leaves
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How to Make Italian Cream Cheese Chicken
- Place 1.5 lbs boneless, skinless chicken breasts in a 3-quart slow cooker.
- In a small bowl, whisk together 1 packet (1 ounce) Italian salad dressing mix and 1/2 cup water.
- Pour the dressing mixture over the chicken in the slow cooker.
- Cover and cook on low for 3 hours.
- While the chicken cooks, prepare the creamy cheese sauce: In a medium bowl, beat together 4 ounces cream cheese (softened), 10.75 ounces can condensed cream of mushroom soup, and 1/4 cup grated Parmesan cheese until smooth and creamy.
- Stir in 8 ounces sliced mushrooms into the cream cheese mixture.
- After 3 hours of cooking, pour the cream cheese mixture over the chicken in the slow cooker.
- Cover and cook for another 1 hour, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
- Serve the creamy Italian chicken over your favorite pasta (like fettuccine or spaghetti) or rice. Garnish with fresh oregano if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
15g
Fat
64g
Carbs
3g