Cream Cheese Chicken with Broccoli
TIP: For easier preparation, cut up the chicken and vegetables for this recipe the night before. Don't place the CROCK-POT insert in the refrigerator. Instead, wrap the chicken and vegetables separately, and store in the refrigerator.
★★★★★ 1 vote5
4 lbboneless, skinless chicken breast, cut into 1/2 inch pieces
1 Tbspolive oil
1 pkgitalian salad dressing mix
2 csliced mushrooms
1 cchopped onion
1 can(s)(10 3/4 oz.) condensed low-fat cream of chicken soup, undiluted
1 pkg(10 oz) frozen broccoli florets, thawed
1 pkg(8 oz) reduced-fat cream cheese, cubed
1/4 cdry sherry
1 pkghot cooked pasta
How to Make Cream Cheese Chicken with Broccoli
- Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT slow cooker. Cover; cook on LOW 3 hours.
- Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
- Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to CROCK-POT slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.