This looks good, not really WW friendly but I bet it would be good over pasta. I could make it a little friendlier in the WW world by using lowfat cream cheese and low fat and low sodium cream of chicken soup.
4 boneless skinless chicken breast halves
2 tbsp. butter melted
1 4oz. package cream cheese, cubed
1 can condensed cream of chicken soup
1 pkg. dry Italian salad dressing mix
1/2 C. dry sherry
Rinse chicken and pat dry with paper towels. Place chicken breasts in a slow cooker and drizzle melted butter all over chicken breasts; lifting them up to allow the butter to flow underneath the chicken. Cover the cooker, set to high and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite sized pieces in the slow cooker.
Place the cream cheese, cream of chicken soup, Italian dressing mix, and sherry into a saucepan over medium heat and bring to a boil, stirring occasionally until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover and cook on high until the flavors have blended and the sauce is bubbling; about 30 minutes.
No comments:
Post a Comment