I hope you’re well today and it’s not too hot where you are

As many of you know our kitchen was out of commission for a while due to remodeling. I am getting back into the swing of things in the kitchen by cooking today. I am posting the recipe for our main dish today. It is a crockpot recipe and will help keep your kitchen cooler. If you do the rice option, you can do that part in your rice cooker. Throw a salad at it, some rolls too, and voila! You have dinner! I think this is better than anything I’ve had at Olive Garden. No lie. LOL I like to cut up the chicken breasts and they’ll end up falling apart while cooking.

Creamy Italian Chicken

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix (do not mix up)
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 ¾ ozs.) condensed cream of chicken soup, undiluted
1 can (4 ozs.) mushroom stems and pieces, drained
Hot cooked rice or noodles

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or hot cooked noodles.