Floydian’s Kicking Creamy Chicken (crockpot)
Yield: 4 servings @ 293 calories per serving
Ingredients
1 - 8oz pk of Fat Free Philadelphia Cream Cheese (210 calories)
1 - 10 ¾ oz can of Campbell
10 ¾ oz of Fat Free Milk (use can to measure) (121 calories)
1 packet of Good Season’s Zesty Italian Salad Dressing (40
calories)
1 6.5oz can of Mushroom Pieces & Stems (30 calories)
½ cup Chopped Onions (I used red, my favorite!) (34
calories)
1 Teaspoon garlic pepper
1 Teaspoon Tony Chachere’s
16oz Boneless Skinless Chicken Breast (560 calories)
Toss your cream cheese in the microwave to soften it up, I
did it in 10 second intervals, you don’t want it to explode! Also if you get the kind wrapped in foil,
TAKE OFF THE FOIL! But y’all know that.
Once pretty soft put it in the crock pot, also add the soup, the milk,
the packet of dressing seasoning, use a whisk and whisk it all up in there till
it’s pretty creamy. Your cream cheese may leave some small lumps but you can whisk
to pretty smooth.
Once you have your sauce done add your chopped onions,
mushrooms, garlic pepper, & Tony’s, stir it all up in there.
Now frozen or thawed it doesn’t matter, cube up your chicken
into small bite size pieces, add the chicken. Stir everything together and kind
of make sure it’s all even in the crock pot, don’t leave the chicken all piled
up on one side or in the middle.
Pop on your lid, turn it to high, will be good to go in 3 to 5 hours depending on how big you make your chicken pieces.
Serve over Rice or Pasta.
The calorie count is only for the chicken. If you serve over 1 cup of
rice add 200 calories, if you serve over 2oz of pasta add 200 calories. Then add some fresh steamed veggies to the
side, (which I won’t be eating, but you enjoy!)
Ps. There was lots of “gravy” left over after we had plated
dinner, so you might cut back to a half of can of milk, or even forgo the milk
all together, up to you, it’s still a work in progress, but it was super yummy!
Looks awesome!!
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