Creamy Italian Chicken

We were introduced to this meal through Tiffin several years ago at Mom and Dad Wilkins' 30th Anniversary party. It's so incredibly easy, and everyone just loves it. So yummy. I'm including the original recipe and the changes I make for our family (in red).

Creamy Italian Chicken

Serves 4-6

4 boneless, skinless chicken breasts (I use 2 breasts, cut into approx. 3-4 large pieces each)
1 can cream of chicken soup (98% fat free-you can't tell. Really.)
1/2 can water
8 oz block of cream cheese, softened
1 packet Italian dressing mix (like Good Seasonings)
1 cup baby carrots
Linguine, cooked (I use whole wheat rigatoni)

Preheat oven to 400 degrees. Poach chicken pieces in salted water until cooked through. Drain, and set aside. In a saucepan combine cream of chicken soup, water, cream cheese, and Italian dressing mix until melted. Whisk to remove any remaining chunks until smooth. Place chicken in a 9 x 9-inch oven-safe dish. Sprinkle carrots over chicken. Pour sauce over chicken and carrots. Bake approximately 15 minutes, or until bubbly.

Serve with a side salad.