Italian Chicken with Cream Sauce

4 bonless skinless chicken breast
1 envelope Italian salad dressing mix
1/2 cup water
8 oz cream cheese, softened
1 can cream of chicken soup
4 oz mushrooms, drained
1/4 cup grated parmesan cheese, plus more for topping
16 oz fettuccine, cooked and drained

Place chicken in crockpot.  Mix salad dressing with water and pour of chicken.  Cover and cook on low for 3 hours (2 hrs for cut up pieces).  In a bowl mix together cream cheese and soup until well blended.  Stir in cheese and mushroom and pour mixture over chicken.  Cook about one hour longer.  Serve over cooked fettuccine.


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