2 pounds boneless, skinless chicken breasts
1 packet Italian dressing mix
1/2 cup water
1 (8-ounce) package reduced-fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked long grain rice (white or brown)
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**
Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
- Calories 385.4
- Total Fat 12.5 g
- Saturated Fat 6.0 g
- Polyunsaturated Fat 1.1 g
- Monounsaturated Fat 3.2 g
- Cholesterol 121.5 mg
- Sodium 720.2 mg
- Potassium 364.6 mg
- Total Carbohydrate 24.1 g
- Dietary Fiber 0.9 g
- Sugars 0.8 g
- Protein 41.0 g