Creamy Italian Chicken

Adapted from Taste of Home         

This dish was very easy and very good.  I love slow cooker recipes, especially now that I've invested in slow cooker bags.  Considering how much I hate cleaning up, the bags are definitely worth it.  The original recipe called for a can of mushrooms, but being that my husband and I (especially him) are not huge mushroom fans, I substituted the frozen peas in their place.

I served this over a bag of Steamfresh chicken-flavored rice.  It was a nice combination.  I also served this alongside my Balsamic Roasted Asparagus.  Yum!

Ingredients

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix

1/4 cup water

1 package (8 ounces) light cream cheese, softened

1 can (10-3/4 ounces) condensed Healthy Choice cream of chicken soup, undiluted

½ cup frozen peas

Black pepper, to taste

Cooked pasta or rice

Directions

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.

In a small bowl, beat cream cheese and soup until blended. Stir in peas. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve over pasta or rice. 

Yield: 4 servings.