cream cheese chicken with broccoli
(1 RATING)
This recipe comes from the Crock Pot Recipe Collection book. 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.
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prep time
cook time
4 Hr
method
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yield
10-12 serving(s)
Ingredients
- 4 pounds boneless, skinless chicken breast, cut into 1/2 inch pieces
- 1 tablespoon olive oil
- 1 package italian salad dressing mix
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 can (10 3/4 oz.) condensed low-fat cream of chicken soup, undiluted
- 1 package (10 oz) frozen broccoli florets, thawed
- 1 package (8 oz) reduced-fat cream cheese, cubed
- 1/4 cup dry sherry
- 1 package hot cooked pasta
How To Make cream cheese chicken with broccoli
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Step 1Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT slow cooker. Cover; cook on LOW 3 hours.
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Step 2Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
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Step 3Add 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.
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