Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. &mdash;Maura McGee, Tallahassee, Florida

Creamy Italian Chicken

chicken breast

Italian salad dressing mix

water

(8 ounces) cream cheese, softened

(10-3/4 ounces) condensed cream of chicken soup, undiluted

(4 ounces) mushroom stems and pieces, drained

Hot cooked pasta or rice

oregano,

My family liked this a lot. Homemade cream of chicken soup replaced the canned. Also, I used 1/2 cup of bottled Italian dressing instead of the envelope Italian salad dressing mix.

Definitely will make often. Only changes I made was swapped onion and chive cream cheese for plain and left out the mushrooms.  My husband does not eat mushrooms.  Served on egg noodles.  We loved it.

This was really good! Only 4 stars because I tweaked the recipe. We found it to be a little too rich for our taste so the second time around I did 4 oz of the lower fat cream cheese and 4 oz of greek yogurt and LOVED it. I also opted for fresh mushrooms instead of canned and added 1/2 a white onion, 1/2 yellow bell pepper thinly sliced, and 1 green pepper thinly sliced. I'm going to try subbing the entire 8 oz of cream cheese for greek yogurt next time. YUM!

Our family really likes this dish.  I cut the chicken into bite sized pieces, so the sauce covers every bite.  Been making this since it was put in the magazine years ago.

Very tasty, but very heavy.  I skipped the mushrooms and added broccoli instead.

I will definitely make this again!  The whole family loved it!  I added some garlic powder and onion powder.  DELICIOUS!

So very easy!  I added some frozen peas and some pepper for an added kick.  Delicious!

I've made it twice already. I made it according to directions the first time, but this last time I happened upon a refrigerated cooked rotisserie chicken marked down at the grocery store. So instead of using the crock pot, I put all the sauce ingredients in a pot, heated them together on low whole I pulled the meat of the rotisserie chicken (I got rid of the skin, too.) I got just over 21 ounces of cooked meat from the chicken and or it all in the sauce and heated it through. It was a bit on the thick side, so I loosened it up with chicken broth. Simmered it all together until it was hot and it came out great (and pretty quick once the chicken was taken apart.) I used reduced fat cream cheese and the 98% fat free cream of chicken soup. It was still amazingly rich. I also added little red pepper flakes. This one is a keeper for sure in my household.

This was good, but very white. I added a some frozen peas at the very end for color. I did not cook them first. They just softened in the sauce. It was salty enough from the chicken broth but I also added some pepper. I did not use the oregano. I also used fresh mushrooms that I sauteed first in some butter. I dont care for canned mushrooms. I like the idea of adding some canned chopped green chilies for some zing. Its a pretty bland dish as it. But, easy.

We LOVE this recipe!  Except I like to use a mix of frozen broccoli, cauliflower and carrots along with the mushrooms and I usually serve over brown rice.  The chicken gets so tender!

I omitted the mushrooms since my husband isn't a fan. BUT it was still delicious! The only complaint was that there wasn't enough for seconds. I will make again but only double the recipe!

This is a family favorite, we have been making it for a few years now.  I usually serve with peas. So convenient, using items I always have on hand.  I have shared this recipe with several friends and we all LOVE it!!

I just made this a few days ago it was good I used chicken broth instead of water and added hamburger meat half an onion and corn for a vegetable and used spaghetti noodles it turned out very well and it was very good

A really good addition is to add frozen peas with the sauce!

My husband and I loved this recipe. Easy and very tasty. Chicken was very tender.

Delicious!  College son stopped home for dinner and said he couldn't have picked a better night.  Would definately make it again and would definately make it for company.

My family loves this. I have made it many times.It never gets old. I have it in the crock-pot now. can't wait

Love this, couldn't be easier!  I usually add whatever vegetables I have in the house (towards the end).  Today i added a can of peas (drained) and a handful of frozen spinach (thawed and squeezed dry).  I have also used broccoli (I usually boil it for a little bit first).  It's always awesome!

This is really quite good. I wonder -- has anyone had success freezing this AFTER cooking it? I see that there are a lot ore recipes out there for freezing the ingredients before it's cooked, but what about leftovers? Would love to know! I am putting it on noodles and would freeze the chicken alone, w/o the noodles. Will it 'curdle?'

https://videodam.tmbi.com/wp-content/uploads/2020/04/5MNUxPgK-Uot7Fvi8.mp4

Check out this video for how to make Creamy Italian Chicken

creamy italian chicken

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 4

Cost: $5.88 /serving

Author : Taste of Home

Ingredients

Instructions

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