Creamy Italian Chicken

I just made this tonight for dinner and was reminded of how much I love it! I think some of you may already have this recipe or your own version or whatever, but I thought I would post it anyway.

It is so delicious and easy and even my children eat it! I usually make it with cornbread muffins, which are also delish. Plus, I LOVE the leftovers for lunch the next day.



Did I convince you to make it yet?

Creamy Italian Chicken

2-3 chicken breasts
1/4 cup water
1 envelope italian salad dressing mix
8 oz cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
mushrooms (optional)


Place chicken breasts in slow cooker on low. Mix water and italian dressing mix and pour over chicken. Cook on low for at least 3 hours. Shred chicken with 2 forks. Mix soups and cream cheese together and stir in with chicken in the crock pot. Cook for an additional hour. Serve over egg noodles

Cornbread muffins

1 1/2 C flour
2/3 C sugar
1/2 C cornmeal
1 T baking powder
1/2 t. salt
1 1/4 C milk
2 eggs
1/3 C oil
3 T butter, melted

Mix everything together (I think technically you are supposed to mix dry ingredients separately but I am way too lazy for that) and pour into greased muffin tin. Bake at 350 for 18-20 minutes.

Yum!