Creamy Chicken Italiano

• 4 boneless, skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup water
• 8 oz. cream cheese, softened
• 10 3/4 oz. cream of chicken soup
• 4 oz. mushrooms, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
5. Cover and cook on low 1 hour, or until chicken juices run clear.  
6. Serve over noodles or rice.

Adapted for the Instant Pot and healthier ingredients, sub all organic, clean versions of each ingredient:

Layer in the Instant Pot in order:

• 1 cup chicken broth
• 2 - 3 pounds boneless, skinless chicken breasts
• 1 envelope Simply Organic dry Italian salad dressing 

Melt in a saucepan 

• 3 T grassfed butter

Then add:

• 4 T flour

Stir and cook until bubbly, then add

• 1 cup whole milk or cream
• 1 tsp. Better than Bouillion Chicken Flavor

Heat until slightly thickened, then layer on top of the chicken in the Instant Pot.  

Top with 

• 4 oz sliced mushrooms
• 4 T butter
• 8 oz cream cheese

Cook on high pressure for 8 minutes with natural release. 

Stir and serve over rice, cauliflower rice, or pasta.  

(You can leave the chicken in pieces or cut it up.)