Creamy Italian Chicken

1. 1

   In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.

2. 2

   Divide cream cheese mixture into 2 gallon-size freezer bags. (Be sure to label bags first!)

3. 3

   Divide chicken into bags; press out air and freeze.

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.