Cream Cheese Chicken with Broccoli

This easy Crock-Pot recipe is great for company and includes vegetables.

Cream Cheese Chicken with Broccoli

4 pounds boneless skinless chicken breast, cut into 1/2-inc pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix*
2 cups sliced mushrooms
1 cup chopped onion
1 can (103/4 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry (I used water)
Hot cooked pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in Crock-Pot. Cover, cook LOW 3 hours

Coat large skillet with nonstick cooking spray. Add mushrooms and onions; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

Add soup, broccoli, cream cheese, and sherry to skillet; cook until hot. Transfer to Crock-Pot. Cover; cook LOW 1 hour. Serve chicken and sauce over pasta.

Serves 8-10 people
WW Points Plus - 5 (per WW Recipie Builder)
*I used Ranch salad dressing mix