"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Crock Pot Creamy Italian Chicken, by Heather Holt-Godfrey, is from The MOMS Club Cookbook 2007,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Heather Holt-Godfrey Added: Thursday, April 12, 2007
4 boneless skinless chicken breast halves * 1 envelope Italian salad dressing mix * 1/4 cup water * 1 package (8oz) cream cheese, softened * 1 can condensed cream of chicken soup, undiluted * 1 can (4 oz) mushroom stems and pieces, drained * hot cooked rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water; pour over chicken. cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.
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