Place the chicken in a crock pot and sprinkle Italian dressing over it. Pour cream of chicken soup over chicken. Cook on low in crock pot for at least 4 hours. You can leave it in there all day (8 hours) but you will need to add 1 cup of water before putting the chicken in the crock pot.
Once chicken is done, remove it from crock pot and cube or shred it, then add the softened cream cheese to the sauce in the crock pot. (I usually use a whisk to get rid of any lumps.)
Put the chicken back in the crock pot and stir into the sauce.
If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.
Serve over pasta or rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 355 (72%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 144.7mg||45 %|
|Sodium 961.5mg||33 %|
|Potassium 295.7mg||8 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 9.6g|
|Protein 24.6g||35 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 492
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