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4 boneless, skinless chicken breasts* 1 8oz pkg cream cheese 1 env. Italian dressing mix (Good Seasons type) 1 can cream of chicken soup 16 oz frozen broccoli cuts, partially cooked. hot, cooked rice Season chicken with dressing mix and brown in skillet. Add other ingredients and heat through. If you want to add the broccoli, heat it in a separate pan and drain before adding to the chicken. Serve over hot rice. FAST AND DELICIOUS!! *You may want to cut the chicken into bite-sized pieces. FOR A CROCK POT: Use FROZEN chicken breasts and put all ingredients (except the broccoli) into the pot together - you don't even have to stir it up! It mixes well as it cooks. Cook for about 4 hours on low - longer if you double the recipe. About an hour before serving, add the FROZEN broccoli to the mix and let it heat through while you finish any other preparations - like cooking the rice. Submitted by: Sandra Peterson | |
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recipe reviews #123370
RonBeaux (Louisiana) says:
This was delicious and quick and easy. We browned the cut chicken breasts in olive oil with the Italian seasoning on the meat. We added a small can of mushrooms with it's water (it needed a little water). Used low fat cream cheese and cream of mushroom. Defrosted 16 oz. of frozen broccoli florets in microwave 2 1 minutes. Cook ed the mix for 15 minutes then added the broccoli for 15 minutes at simmer. Served over rice. My wife loved it!
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