About this recipe:Chicken is cooked with Italian seasonings, cream cheese, chicken soup and mushrooms, then served over freshly cooked spaghetti. Serve with a side of crusty garlic bread.
cooking oil spray
4 (115g) skinless, boneless chicken breast fillets
4 tablespoons water
Italian seasoning to taste
1 clove garlic, pressed
225g cream cheese, softened
1 (295g) tin cream of chicken condensed soup
75g mushrooms, chopped
1 tablespoon chopped fresh parsley
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Method Prep:20min › Cook:5hr › Ready in:5hr20min
Spray the pan of a slow cooker with cooking oil. Place chicken breasts in pan. Combine Italian seasoning and water in a small bowl. Pour over chicken; sprinkle with garlic, cover and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
This got 8 out of 10 from my family. I think I was over cautious with the Italian Seasoning (1/4 teaspoon). My 6 year old found it a bit too creamy, so next time either less creamed cheese or a splash of white wine needed. I added smoked bacon not mushrooms. All in all a great recipe which I will be doing again! - 08 Mar 2012