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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Ruth Soukup
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Super Dumb Question. It calls for Italian Salad Dressing, does this mean Zesty or Creamy?
I would suggest Zesty Italian dressing. 🙂
It was way too much Italian dressing. We couldn’t eat it. I was very disappointed! Especially after spending $30 on all the ingredients and it went to the trash. 🙁 It might be better with much less Italian dressing but I’m not brave enough to try it again.
It would be hard to do if trying to stay away from processed foods.have to make your own mushroom sauce I suppose..
I make this recipe, but the Italian dressing doesn’t go in the sauce…. the raw chicken goes in the crock pot with the Italian dressing on it as a marinade as it cooks…makes very tender and moist chicken! When the chicken is cooked, drain off the dressing and throw it away. Then put the other ingredients in the crock pot, chop the chicken and add it back to the crock pot. Stir and heat thru, til cream cheese is melted. serve over pasta. And the picky eaters at my house ALL love this recipe…which is very unusual for my house!!.
The directions don’t make any sense. I used about half the liquid Italian dressing and it’s really watery. Also, it’s baking for 45 minutes and still the chicken isn’t done. I would not recommend this recipe.