*When making Gluten Free Recipes always verify that your ingredients are certified Gluten Free. Sometimes Gluten Free food products become cross contaminated with wheat during processing.

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Sunday, January 16, 2011

Cream Cheese Chicken with Broccoli

Tip: Put cream cheese in the freezer for 10 to 15 minutes before cutting into cubes.

4 lbs boneless, skinless chicken breasts, cut into 1/2" pieces
1 Tbsp olive oil
1 pkg (1oz) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3/4 oz) condensed low-fat cream of chicken soup, undiluted
1 bag (10 oz) frozen broccoli florets, thawed
1 pkg low-fat cream cheese cubed
1/4 cup dry sherry
hot cooked pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in Crock Pot. Cover; cook on LOW for 3 hrs.

Coat large skillet with nonstick cooking spray. Add mushrooms and onions, cook 5 minutes over medium heat or until onion is tender, stirring occasionally.
Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to Crock Pot. Cover and cook on LOW for 1 hour. Serve over pasta of your choice.

Makes 10 to 12 servings.

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