1. Don't try this if you're trying to lose weight or you're watching your cholesterol.
2. Because this is so rich, make sure it's eaten up -in moderation!- in one night... invite friends over!
3. Michelle Obama probably wouldn't approve, but like I said, moderation!!
Ok. Back to business. This is seriously SO GOOD. It smells good. It's easy. It tastes good. It goes in the crock pot. What more could you want? The recipe is from Rival's Best Loved Slow Cooker Recipes
RECIPE:
4 lb boneless skinless chicken breasts, cut into 1/2 in pieces
1 t olive oil
1 pkg (1 oz) Italian salad dressing mix
2 c sliced mushrooms
1 c chopped onion
1 can (10.75 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg (8 oz) low-fat cream cheese, cubed
1/4 c dry sherry
hot cooked pasta (I used fettuccine)
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5 quart slow cooker. Cover; cook on low 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 min over med heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook until hot. Transfer to slow cooker. Cover; cook on low 1 hour. Serve chicken and sauce over pasta.
This was a pot of creamy goodness. I wouldn't do anything different (except not have leftovers because it's not an every day meal). I'd follow exactly what the recipe says. I'm sure you could use chicken broth instead of dry sherry, but the sherry adds some zip to the recipe. Seriously. I think it's worth the splurge.
No comments:
Post a Comment