Crock Pot Cream Cheese Chicken with Broccoli untested
Number Of Serves:
4 lbs. boneless, skinless chicken breasts cut into ½ inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 ¾ ounces) condensed low-fat cream of chicken soup
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
¼ cup dry sherry
Hot cooked pasta
Toss chicken with olive oil. Sprinkle with Italian salad dressing mix.
Place in Crock-pot.
Cover and cook on low for 3 hours.
Coat large skillet with nonstick cooking spray. Add mushrooms and onion;
cook 5 minutes over medium heat or until onion is tender, stirring
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until
ot. Transfer to crock-pot. Cover and cook on low 1 hour.
Serve over pasta.