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.
Want more InstantPot Recipes? Check out some of our favorites:
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- Easy Italian Wedding Soup
- How to Make Homemade Yogurt
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Ruth Soukup
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I actually precooked the chicken in the crockpot, them mixed it all up, cooked it, ate half and froze the other half. Worked ok for me. That way I got one meal right away and another that just needed to be popped into the oven or microwaved by the males in this house that can’t cook 🙂
The fact that this site is called living well is quite ironic.
Made this for dinner the other night and have two comments to make about it. First, the chicken was delicious — moist, flavorful, and tasty. The sauce, however, has way too much Italian dressing in it. The whole family agreed with this…..everyone liked the chicken that was cooked in the sauce, but they didn’t like the sauce poured over the noodles. We’ve all agreed that we’ll make this again, but we won’t use the sauce from the pan to coat out noodles with next time.
I said the same exact thing!
We loved this recipe but I always have to remember to add pasta to the ingredient’s list since it’s not included in your printable recipe. Thanks for sharing!
Do you happen to know the nutrition facts per serving?
With two blocks of cream cheese, why bother asking?? Not to mention the GMO-laced salad dressing. Gross! It’s obviously terrible for you! This is why Americans are fat.
really what is wrong with you , when you have a family of 5 and are on limited funds you need to make meals that stretch this is what you do . and yes I am a fat happy woman ..
There are ways to work around high fat cream cheese. Try the lower fat Neufatchel? – you’re not baking so it’s worth a try. Also try to substitute your favorite dressing or simply try olive oil and vinegar. Plenty of salad dressings without GMO’s are available.
I don’t know about the GMO’S but I calculated the recipe with the my fitness pal app and it’s 536 cal per serving 9.0g fat 62g protein the sodium is pretty high though I used fat free cream cheese, fat free italian dressing, aldi’s fit & active cream of chicken soup and barilla protein plus pasta.
I used Neufatchel which we prefer. Really not loving the elitism of some people. Thanks for these very tasty recipes. This lower income Mama appreciates it.
Well it is divided between many people.. You can use reduced fat cream cheese and whole grain pasta.. Add a salad. No one said to drink the sauce!