4 boneless chicken breast, boneless and halved
½ cup water
8 oz cream cheese, softened
1 condensed cream of chicken soup, undiluted
14 oz mushroom stems and pieces, drained
For the Dressing Mix:
1 tsp onion, minced
1 tbsp parsley leaves, crushed
½ tsp ground oregano, crushed
½ tsp basil leaves, crushed
¼ tsp ground thyme , or marjoram
½ tsp celery seed, or celery salt
½ tsp garlic powder
2 tbsp Parmesan cheese, grated
1 ½ tsp granulated sugar
⅛ tsp salt
pepper, a pinch
Place the chicken breasts on the bottom of the crockpot.
In a bowl, combine the onion, parsley leaves, basil leaves, thyme, celery seed, garlic powder, parmesan cheese, sugar, salt, and pepper to make the dressing.
Pour the dressing over the chicken.
Cover and cook on low for 3 hours.
In a small mixing bowl, beat the cream cheese and soup until well-combined.
Stir in mushrooms.
Pour the mixture over the chicken.
Cook for one more hour until chicken juices run clear.
Serve over a steaming bed of rice or cooked pasta noodles. Enjoy this Creamy Italian Chicken!
You can also use store-bought Italian salad dressing mix
Sugar: 5g
:
Calcium: 104mg
Calories: 493kcal
Carbohydrates: 8g
Cholesterol: 209mg
Fat: 26g
Fiber: 1g
Iron: 2mg
Potassium: 1230mg
Protein: 55g
Saturated Fat: 13g
Sodium: 566mg
Vitamin A: 942IU
Vitamin C: 6mg
