Looking for a quick and easy dinner recipe? This creamy Italian chicken is a great freezer meal your entire family will love!
For the past few months I have been on a mission to create easy foolproof freezer meals that my family loves. Quite honestly, for me this is no small task–as a vegetarian I have never been all that confident about cooking meat.
But since meat is apparently my entire family’s love language, I have pressed on. Not every dish is a hit–I don’t usually share the failures–but this super easy creamy Italian chicken was an absolute home run! In fact, my oldest daughter called it the yummiest thing I have ever made. Not bad for a dish with just six easy ingredients and 5 minutes of prep!
5 Ingredient Creamy Italian Chicken
Here is what you need:
1 16oz bottle Italian salad dressing (about 2 cups) 1 package Italian salad dressing mix 2 8oz packages cream cheese, softened 2 cans condensed cream of chicken soup 3-4 pounds skinless, boneless chicken shredded Parmesan cheese (optional)Step 1: In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.
Step 2: Divide cream cheese mixture into 2 gallon-size freezer bags. (Be sure to label bags first!)
Step 3: Divide chicken into bags; press out air and freeze.
Step 4: Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through. Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with Parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.

Creamy Italian Chicken
Ingredients
- 1 16 oz bottle Italian salad dressing about 2 cups
- 1 package Italian salad dressing mix
- 2 8 oz packages cream cheese softened
- 2 cans condensed cream of chicken soup
- 3-4 pounds skinless boneless chicken breasts or thighs
- shredded Parmesan cheese optional
Instructions
- In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.
- Divide cream cheese mixture into 2 gallon-size freezer bags. (Be sure to label bags first!)
- Divide chicken into bags; press out air and freeze.
- Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through. Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with Parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.
Recipe Notes
Can also be cooked in slow cooker for 3-4 hours.
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Good but way too much Italian. Needs about 1/2 that much.
The dressing or the package or both?
At least the package. It was a very overpowering Italian flavor. And we like Italian.. I have not made it again yet with less. Maybe I will next week.
For those asking how much dressing: it looks like 2 c. (16oz) in the measuring cup in the picture. =)
This recipe sounds so creamy and delicious! I’ll have to try it. =)
That’s what i was thinking also but wanted to be sure
Add it to my recipe list… I can’t wait to do it 🙂
Is this two servings?
Yes, it makes 8 servings total–2 servings of 4.
I will need to try this! I love freezer cooking but many of the recipes I have found were not that good 🙁