Rate this recipe
0/5
(0 Votes)
Ingredients
- 4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
- 1 tablespoon olive oil
- 1 package (1 ounce) Italian salad dressing mix
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
- 1 package (8 ounces) low-fat cream cheese, cubed
- 1 ⁄4 cup dry sherry
- Hot cooked pasta
Details
Preparation
Step 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.
# 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 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
You'll also love
- Whipped Cream - Peach Schnapps 0/5 (0 Votes)
- Onions Soubise 0/5 (0 Votes)
- CPR PIE ( Richard Hahnenkamp) 0/5 (0 Votes)
- Sweet Tomatoes Broccoli Salad 5/5 (1 Votes)
Review this recipe