Sunday, February 27, 2011

Cream Cheese Chicken

Cream Cheese Chicken
Source: Amanda R.

1 lb. boneless chicken breast
1 packet original good seasons Italian dressing
1 TBS unsalted butter
1 small onion, diced
1 clove garlic minced
1 10.5 ounce 98% fat free cream of chicken condensed soup
8 oz. low fat cream cheese
1 cup hot water with 2 tsp sodium free chicken bouillon
2 cups California mixed vegetables (or any of your favorite vegetables ~ carrots, celery, etc)
1/2 cup frozen peas

1. Spray Crockpot with non stick spray, add breasts, sprinkle with entire packet of Good Seasons on each side, cook in crock on high for 2 hours (or you can add everything at once but it tastes a smidge better this way).

2. After chicken is cooked through, sauté diced onion and garlic in 1TBS unsalted butter, when translucent, add soup, cream cheese and broth mix until creamy, add veggies, dice the chicken in the Crockpot, add cream cheese mixture to chicken in Crockpot, stir to combine, cook another 2 hours or so on medium or low.

3. Enjoy as is or served up over brown rice.

Makes Eight 3/4 cup servings, PointsPlus® Value: 4


Marlene said...

I have a similar recipe and the leftovers can be made into a wonderful chicken enchilada for the next day.

Anonymous said...

Sounds wonderful! smiles....


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