Italian Chicken Stroganoff

Happy Sunday everyone! I do hope that you have had a great weekend. We are getting over sunburns and the "yuckies" as my 4 year old calls them.

Tonight for dinner I donned the crockpot again. I think I'm becoming addicted to using it. It's wonderful and I really wish I had started using it more, earlier. Better late than never I guess. Tonight's recipe is super yummy and the fact that my dear sweet husband said that he could eat it all the time was the icing on the cake. My boys weren't too fond of it (maybe it's because they had a case of the yuckies......) but my daughter did enjoy it. So there are currently mixed reviews at my house. Maybe you will have better luck!!

Italian Chicken Stroganoff

5 -6 skinless, boneless chicken thighs - cubed
3 tbsp butter or margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can sliced mushrooms (optional)
2 cloves garlic, chopped
1 tsp basil

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 4-5 hours. I put the chicken in still slightly frozen. No need to add extra water that way.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

We served this over egg noodles but also thought this would be yummy over mashed potatoes. Which ever you would prefer. We also served this with breadsticks and buttered peas.
I can't wait to hear if your family enjoyed it! Have a great week!

Happy Eating!