Creamy Italian Chicken


4 Boneless skinless chicken breast
2 packs “Good Seasons” Italian dressing mix
1 can of Cream of Mushroom Soup
1 can of Cream of Chicken Soup
1 block of cream cheese


Cut up the chicken brest into small pieces.

In a large pan cook chicken and both season packs with butter and a little water, about ½ way covering the chicken so it doesn’t burn.

Do not rinse pan, add cream soup and stir into chicken.

Add cream cheese (chop into smaller pieces so it melts quicker). Mix throughly. Add a about a ½ can to a can of water to thin out mixture.

Let simmer on low heat, stirring often, to blend flavors.

Serve over egg noodles.