Creamy Crockpot Italian Chicken
1 lb skinless, boneless, trimmed chicken breast, frozen
1 packet Italian Dressing Mix (Good Seasoning Brand makes it and my local grocery store makes their own brand)
1 C. Fat Free Chicken Broth/Stock
1 Can Condensed Cream of Mushroom Soup
8 oz package Fat Free Cream Cheese
1/2 Family Size package frozen Broccoli (chopped or broccoli florets, or California blend veggies-broccoli, carrots and cauliflower)
6-8 small-medium sized mushrooms, sliced
Place chicken in crock pot. Mix together next three ingredients and pour over chicken. Cover and cook on LOW for 8 hours.
After 8 hours remove chicken, add remaining ingredients and stir to coat. Shred chicken with forks if desired and return to crock, stir once more. Cover and cook on high 20 minutes or until veggies are heated through and cream cheese is incorporated. Meanwhile, cook brown rice, long grain white rice, egg noodles or mashed potatoes. Serve chicken, veggies and sauce over the starch you've prepared.
Makes 6 Servings. 5 PP per serving, not counting the starch.
I made this and served it over mashed potatoes and it was good. I had lots of left overs so for the past two days I have eaten 1 serving w/ brown rice and it's REALLY good! Needless to say, I like it better with rice!
