Chicken Stroganoff


  • 4 skinless and boneless chicken breast halves, cubed
  • 1 package fresh white button mushrooms, thickly sliced
  • 1/4 cup butter
  • 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. Put chicken, mushrooms, butter, and dressing mix in a slow cooker. Combine well and cook on low for 5 hours.
  2. Add cream cheese and soup then and cook on high for another 1/2 hour or until heated through and warm. Serve over pasta or brown rice!