1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 (4 oz) can mushrooms, drained
1 oz packet of dry Italian dressing
1/2 tsp Shirley J chicken bouillon dissolved in 1 cup of hot water
1 (10 3/4 oz) can cream of chicken soup
4 oz cream cheese
1/4 cup Shirley J Universal Sauce
Place chicken and mushrooms in slow cooker. Sprinkle Italian dressing mix over the top. Pour chicken bouillon over chicken. Cover and cook on low for 3-4 hours. Mix 1/4 cup Shirley J Universal Sauce with 1 cup of water in a pan on the stovetop. Bring to a boil. Add in cream cheese and stir until melted and well combined. Pour sauce in the slow cooker. Add the cream of chicken soup and stir until creamy. Serve over rice or noodles.
One of my favorite dishes from last year was the creamy chicken and mushrooms. It is a delicious comfort food. I decided to try to make the dish again, only using half the cream cheese and substituting the Shirley J Universal sauce instead. It worked great. It was a little runnier than the other recipe, but the flavor was just as good. 4 stars
KrissyKay Collection says
I think I'm going to have to try this one!