Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.
– 6 skinned & boned chicken breasts (about 2 ½ lb.)
– 2 tsps seasoned salt
– 2 tbsp canola oil
– 1 (10 ¾-oz.) can reduced-fat cream of mushroom soup
– 1 (8-oz.) package ⅓-less-fat cream cheese
– ½ cup dry white wine
– 1 (0.7-oz.) envelope Italian dressing mix
– 1 (8-oz.) package sliced fresh mushrooms
Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.
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.
Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix. (That’s what I used!)
To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.
The boy wanted me to use canned mushrooms instead of fresh packaged. Whatever, I’m not a mushroom fanatic and canned goods are cheaper! Haha. I used 2 chicken breasts because I’m only cooking for 2! I made the same amount of sauce. There’s nothing wrong with extra sauce, right? ;)
This dish was very, very good! It was my first time cooking it, so I didn’t really know what to expect. He kept saying, “Damn, this is good!” Haha. I love hearing that! I’ll definitely make this again…probably when I can eat more carbs so I can eat pasta with it. Ergh, I hate/love diets.