- 4 lb(1.9 kg) chicken breasts,boneless,skinless,cubed into 1/2-inch(1.2 cm) cubes
- 1 tablespoon olive oil
- 1 package(1oz(30g) Italian salad dressing mix
- 2 cups sliced mushrooms
- 1 cup onion,peeled and sliced
- 1 can(10¾oz(320ml)) condensed low-fat cream of chicken soup,undiluted
- 1 bag(10oz(300g)) frozen broccoli florets,thawed
- 1 package(8 oz(240g)) reduced-fat cream cheese,cubed into small bubes
- 1/4 cup dry sherry
- hot cooked pasta
Instructions:
- In a mixing bowl,combine chicken and olive oil.
- Toss well and sprinkle with Italian salad dressing mix.
- Place in 5-quart(4.7l) slow cooker.
- Cover and cook on low-heat setting for 3 hours.
- In a greased large nonstick skillet,combine mushrooms and onion.
- Cook over medium heat until onions are tender,stirring occasionally.
- Add chicken soup,broccoli cream cheese and cherry to mushroom mixture.
- Cook,stirring until hot.
- Transfer mixture to slow cooker.
- Cover and cook on low-heat setting for 1 hour.
- Serve slow cooker cream cheese chicken with broccoli over pasta.
Photo Credit: slavasrecipes.com
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