Crockpot Cream Cheese Chicken with Broccoli



Makes 10 to 12 servings

4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon olive oil

1 package (1ounce) italian salad dressing mix

2 cups sliced mushrooms

1 cup chopped onion

1 can (10 3/4oz) condensed low-fat cream of chicken soup, undiluted

1 bab (10oz) frozen broccoli florets, thawed

1 pkg (8oz) 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 slow cooker. Cover . Cook on Low for 3 hours

2.) Coat large skillet with nonstick cooking spray. Add mushrooms & onions, cook 5 mins 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 for 1 hour. Serve chicken and sauce over pasta.


Looks yummy!

Any idea how I can lower the serving to 4? Or does it freeze well?