Cream Cheese Chicken with Broccoli

Cream Cheese Chicken With Broccoli

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Tami Prince


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.


★★★★★ 1 vote

4 Hr


  • 4 lb
    boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 1 Tbsp
    olive oil
  • 1 pkg
    italian salad dressing mix
  • 2 c
    sliced mushrooms
  • 1 c
    chopped 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 c
    dry sherry
  • 1 pkg
    hot cooked pasta

How to Make Cream Cheese Chicken with Broccoli


  1. 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.
  2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
  3. 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.

Printable Recipe Card

About Cream Cheese Chicken with Broccoli

Course/Dish: Chicken Pasta

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