I was so excited for this dish. Like…so excited. It looks all comforty and creamy and pasta-y and amazing. It is creamy Italian chicken from Life as a Lofthouse’s blog. That blogger also created a really yummy tater tot casserole in the past. However, this dish fell a little flat, in my opinion. It ended up being overly salty. The likely culprits are the seasoning packet and the cream of chicken soup. Maybe next time, I would see if there was a “low sodium” seasoning packet option…another idea is to do a homemade seasoning mix, and omit any salt ingredients from it, which would likely be easy enough to do.
Anyway, this dish was edible, but again, just salty. It was even almost too salty for my husband, which is saying a lot. So, I think had I lowered some of the salt ingredients, this dish would have turned out much better. Let me know if you make it and what your thoughts and changes are!
Creamy Italian Chicken
-4-6 boneless, skinless chicken breasts
-1 packet Good Seasons Italian dressing mix
-2 (10oz) cans cream of chicken soup
-1 (8oz) block of cream cheese, cut into cubes
-Egg Noodles or Rice, for serving
-Spray the crock pot with non-stick spray, then place the chicken breasts in it, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.
-Cover and cook on low for 6 hours (or high for 3 hours). Remove the lid and stir mixture together. Cut chicken into bite-size pieces (If the sauce seems too thick, you can thin it out with a little milk).
-Serve chicken and sauce over cooked egg noodles or rice.