Cream cheese Chicken

Cream Cheese Chicken with Broccoli

2 lbs. bonesless skinkess chicken breasts, cut into pieces
1/2 tbsp olive oil

1- 0.7 oz. Italian dressing  mix
1 cup mushrooms (optional)

1 bag (10 oz) frozen broccoli florets, thawed or I have also used fresh
1- 10.75 oz. can COC soup
1- 8oz. package cream cheese

1/4 cup water

Place in slow cooker and stir to coat with oil and dressing mix. Cover and cook on LOW for 3 hours. Remove chicken to plate to cool.

If you add mushrooms, cook in skillet, then add to slow-cooker.

Place cream of chicken soup, broccoli, cream cheese and water to skillet. cook until hot. Transfer to  slow cooker, cver, cook on LOW 1 hour. Remove from slow-cooker and serve over pasta.

 

To freeze: prepare as above except, don't add broccoli. Allow sauce and chicken to cool, transfer to freezer bag, label and freeze.

To serve: Thaw. Add broccoli, heat through and stir until smooth, hot and bubbly. Serve over mashed potatoes, rice or noodles.