- 6
Ingredients
- Cream of Chicken Soup:
- 4 chicken breasts
- 1 package dry Italian dressing mix
- 1 recipe cream of chicken soup
- 1/2 cup water
- 2-3 laughing cow cream cheese blocks
- 2 cups frozen or fresh chopped veggies (broccoli, spinach, green beans, green peas)
- 1 Tbsp flour
- 3 Tbsp butter
- 1/2 cup chicken broth
- 1/2 cup milk
- salt & pepper to taste
Preparation
Step 1
Cream of Chicken soup:
Melt the butter in a small sauce pan over medium-low heat.
When melted, whisk in the flour and continue whisking until smooth and bubbly, making a roux.
Remove from the heat and slowly whisk in the chicken broth and milk.
Return to the heat and bring to a gentle boil, whisking constantly, until the mixture thickens.
Add salt and pepper to taste.
Crock pot chicken:
Spray crock pot with non-stick cooking spray.
Place 4 smaller chicken breasts or 2 extra large chicken breasts into the crockpot.
Combine water and Italian dressing mix and stir. Pour dressing over the chicken.
Layer chicken soup on top of ingredients. Cover and allow to cook on low for 3 hours. (Your crockpot may cook faster or slower - this is an estimate)
When chicken is no longer pink in the middle, it is ready to be shredded with two forks.
Shred the chicken then mix the ingredients.
Add cream cheese and vegetables and cook for another 30 minutes, until cream cheese is melted and veggies are softened and heated through.
Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
Serve over your favorite whole grain with a salad and fruit on the side!