Sunday, January 2, 2011

Sticky #13 Cream Cheese Chicken with Broccoli

Cream Cheese Chicken with Broccoli
Makes 10-12 servings

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 onions
1 can (10.75 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

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 onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

3. Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to crock-pot slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.

Notes: Of course with any crock-pot dish NEVER stir during the cooking process unless the recipe states so. Taking the lid off to stir causes the slow cooker to lose a significant amount of heat.
I used frozen California blend vegetables instead of broccoli florets. Since I did not have dry sherry I made my own. I used 1 teaspoon of vanilla extract and 3-4 Tablespoons of Apple Juice, came out great!

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