I decided to give Mr. Brinkman a break and go back to my favorite appliance, my crock pot. The feeling of having dinner just about ready by the time I get home is a feeling that never gets old to me... and the less time I need to spend in the kitchen, the better!
I came up with this recipe with a few goals in mind..
1. I need to use chicken since I keep buying it because it’s on sale.
2. It needs to be a healthy meal but still have a creamy factor.
3. I’ve got mushrooms and onions, now what??
In order to get the healthy yet creamy dish I was craving, I combined 98% fat free Cream of Mushroom Soup and Reduced Fat Cream Cheese. It was the perfect pairing along with some wine & Italian seasoning to give the sauce a little bite.
For the rice, I bought some Uncle Ben’s Mushroom Flavored rice. Just sauté up some of your favorite veggies and mix it into the rice when it’s done cooking. I selected a zucchini, red pepper, yellow squash and red onion – which gave the rice great color. I added some fresh dill, salt and pepper to the veggies for extra flavor.
Ingredients
4 skinned and boned chicken breasts
2 teaspoons seasoned salt
2 tablespoons canola oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7-oz.) envelope Italian dressing mix
½ red onion, sliced
1 (8-oz.) package sliced fresh mushrooms
Preparation
1. Sprinkle chicken with seasoned salt. Cook chicken, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Cut up onion and place it on the bottom of the crock pot. Transfer chicken into the crock pot, reserving drippings in skillet.
2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on a low heat setting. Stir well before serving
Oh the crock pot. We don't get along. It probably has something to do with the fact that I often work way later than I mean to and end up leaving an 8 hour recipe crockpotting away for 12 hours. Eww.
ReplyDeleteAdditionally, I have a penchance for experimentation that doesn't always play nicely with crock pots. I've ended up with a few versions of chunky mud. Yuck.
But your recipe looks awesome. This I will have to try (and try to get home to eat it at a decent hour)!