Creamy Italian Chicken Shrooms Recipes

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CREAMY ITALIAN CHICKEN



Creamy Italian Chicken image

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

Steps:

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

CREAMY ITALIAN CHICKEN



Creamy Italian Chicken image

An easy and delicious slow cooker recipe! Serve over linguine.

Provided by LaurQuist

Categories     World Cuisine Recipes     European     Italian

Time 4h10m

Yield 4

Number Of Ingredients 6

3 skinless, boneless chicken breast halves, cubed
¼ cup water
1 packet dry Italian salad dressing mix (such as Kraft® Zesty Italian)
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (4.5 ounce) can mushroom pieces and stems, drained

Steps:

  • Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
  • With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 11.8 g, Cholesterol 107.2 mg, Fat 25.9 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 13.9 g, Sodium 1965.2 mg, Sugar 5.4 g

CREAMY MUSHROOM CHICKEN



Creamy Mushroom Chicken image

I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup sliced fresh mushrooms
1/4 cup butter
4-1/2 teaspoons all-purpose flour
1 cup milk
3/4 cup grated Parmesan cheese, divided
Minced fresh parsley
Hot cooked pasta

Steps:

  • Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.

Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.

ITALIAN CHICKEN WITH MUSHROOM-AND-WINE SAUCE



Italian Chicken with Mushroom-and-Wine Sauce image

Provided by Nancy Grubin

Categories     Chicken     Mushroom     Onion     Bake     Sauté     Dinner     Bell Pepper     White Wine     Bon Appétit     Colorado     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

6 large chicken breast halves with skin and bones
4 tablespoons olive oil
1 pound mushrooms, thickly sliced
2 cups chopped onions
1 large red bell pepper, cut into 1-inch pieces
1 cup dry white wine
1 cup canned low-salt chicken broth
1 1.42-ounce package spaghetti sauce seasoning mix

Steps:

  • Preheat oven to 350°F. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 3 chicken breasts, skin side down; sauté until skin is brown, about 3 minutes. Transfer chicken, skin side up, to 15x10x2-inch glass baking dish. Repeat with remaining chicken.
  • Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms, onions and bell pepper. Sauté until vegetables are tender and mushrooms begin to brown, about 12 minutes. Add wine; boil 2 minutes. Add broth and seasoning mix and bring to boil. Pour sauce over chicken.
  • Cover dish with foil. Bake chicken 25 minutes. Uncover and bake until chicken is cooked through and sauce thickens, about 15 minutes longer.

CREAMY ITALIAN CHICKEN CASSEROLE



Creamy Italian Chicken Casserole image

There are many Creamy Chicken Casseroles, but I do believe this one is just a tad bit different. This was adapted from a recipe received from All Recipes which was submitted by Blondeprincess. I have adapted this recipe for my family's own tastes. It is very creamy and to us, very good. We served this with salad and garlic breadsticks. This can also be served over rice if preferred.

Provided by NoCookDonna

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) package Italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onion, chopped (using some of the green)
1 (10 ounce) package rigatoni pasta

Steps:

  • Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
  • In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
  • Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
  • Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Nutrition Facts : Calories 369.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 107, Sodium 590.7, Carbohydrate 34.1, Fiber 2.1, Sugar 2.7, Protein 36.2

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