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Post by Robyn2 on Nov 18, 2002 13:26:20 GMT -6
Creamy Italian Chicken
4 boneless skinless chicken breasts 1/2 c. water 1 envelope Italian salad dressing mix 1 (8 oz) pkg light cream cheese softened 1 can 98% fat-free cream of chicken soup 1 (4 oz) can mushroom pieces drained
Place chicken in bottom of crock pot. Combine salad dressing mix and water, pour over chicken. Cover and cook on low for 3 hours.
In a small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms and pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over 1 cup of rice or pasta per serving.
Yields: 4 servings
Per servings: 427 caloaries, 15 g fat, trace of fibre, 8 g carbs (10 points)
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