Creamy Italian Chicken

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Chicken breasts with a creamy mushroom sauce and plenty of Italian seasonings.

Ingredients

  • 4 boneless chicken breast halves
  • 1/2 C. water
  • 1 pkg. (8oz) cream cheese, softened
  • 1 can condensed cream of chicken soup, undiluted
  • 1 can (4oz) mushroom stems and pieces, drained
  • Homemade Dressing Mix:
  • 1 tsp dried minced onion
  • 1 Tbsp dried parsley leaves, crushed
  • 1/2 tsp ground oregano (I use 1 tsp dried oregano, crushed)
  • 1/2 tsp dried sweet basil leaves, crushed
  • 1/4 tsp ground thyme or marjoram
  • 1/2 tsp celery seed (I use celery salt)
  • 1/2 tsp garlic powder
  • 2 Tbsp grated Parmesan cheese (I buy the good stuff and grate my own)
  • 1-1/2 tsp granulated sugar
  • 1/8 tsp salt
  • pinch of pepper

Directions

Place chicken in bottom of crockpot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer, or until chicken juices run clear. Serve over rice or pasta.

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