Post by nini on Jul 21, 2007 15:29:32 GMT -5
Cream Cheese Chicken With Broccoli Recipe
4 lbs. boneless, skinless chicken breasts, frozen (yes 4 lbs.!)
olive oil
salt and pepper to taste
1 package of dry Italian salad dressing mix (Good Seasons is fine)
1 can condensed low-fat cream of chicken soup (or cream of mushroom, cream of celery, etc.)
1 8 oz brick of low-fat cream cheese or Neufchatel, cut up in cubes
1/4 cup dry sherry or dry white wine (optional, can use all chicken juices instead)
1 large onion
1/2 lb. sliced fresh mushrooms
crushed garlic to taste
10 oz. frozen broccoli florets (can use fresh, lightly steamed broccoli florets)
Spritz chicken breasts with olive oil from a mister and sprinkle with the dry Italian salad dressing. Place into crockpot.
Cover and cook on low for 3-4 hours.
About 45 minutes before done, saut the onion and sliced mushrooms in a pan with cooking spray and then add the cream cheese, soup, and sherry to the saucepan, along with 1/4 cup of the juices that accumulate in the Crock-Pot, heat gently. If you have a fat separator, be sure to use that on the juices first. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.
Pour sauce mixture over chicken in Crock-Pot (do not drain out the rest of the juices, but use a fat separator on them if you can) , add frozen florets and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat.
Serve over mashed potatoes, boiled egg noodles or fettucini noodles.
4 lbs. boneless, skinless chicken breasts, frozen (yes 4 lbs.!)
olive oil
salt and pepper to taste
1 package of dry Italian salad dressing mix (Good Seasons is fine)
1 can condensed low-fat cream of chicken soup (or cream of mushroom, cream of celery, etc.)
1 8 oz brick of low-fat cream cheese or Neufchatel, cut up in cubes
1/4 cup dry sherry or dry white wine (optional, can use all chicken juices instead)
1 large onion
1/2 lb. sliced fresh mushrooms
crushed garlic to taste
10 oz. frozen broccoli florets (can use fresh, lightly steamed broccoli florets)
Spritz chicken breasts with olive oil from a mister and sprinkle with the dry Italian salad dressing. Place into crockpot.
Cover and cook on low for 3-4 hours.
About 45 minutes before done, saut the onion and sliced mushrooms in a pan with cooking spray and then add the cream cheese, soup, and sherry to the saucepan, along with 1/4 cup of the juices that accumulate in the Crock-Pot, heat gently. If you have a fat separator, be sure to use that on the juices first. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.
Pour sauce mixture over chicken in Crock-Pot (do not drain out the rest of the juices, but use a fat separator on them if you can) , add frozen florets and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat.
Serve over mashed potatoes, boiled egg noodles or fettucini noodles.
