Creamy Chicken Italiano (Crock Pot)
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 5 Perdue Boneless, Skinless Chicken Breasts, All Natural filets * 8oz Brick Philadelphia Light cream cheese, * 1 Can Cream of Chicken Soup, (10.75 oz) * 1/4 c Kraft Light Done Right Italian Salad Dressing * 4cups Birds Eye Steam Fresh Whole Grain Brown Rice * 1/2c Kraft Mozzarella Finely shredded Part Skim cheese * 1c Chopped Sweet Red Bell Pepper * 2tsp Ground Black Pepper * 1Tbsp Fresh Chives, chopped
1. Place your chicken breasts in the crock pot.
2. Pour the Italian Dressing over the chicken.
3. Cover and cook on LOW for 7-8 hours.
4. Blend together your cream cheese, soup, black pepper and red bell peppers in a separate bowl.
5. Remove the Chicken ONLY from the crock pot and set aside on a dish. Let cool SLIGHTLY.
6. Pour the cream cheese/veggie/soup mixture into the crock pot and blend with the dressing.
7. Slightly shred the chicken, then return it to the crock pot and fold into the mixture.
8. Again cook on LOW for another 20-30 minutes.
9. Cook Brown Rice in microwave according to package directions (Birds Eye Steam Fresh veggies/rice are actually very good from the micro and I use them a LOT!)
10. Place 1/2 cup rice on dish and top with about 2/3 cup of Chicken mixture.
11. Sprinkle with Mozzarella, let melt slightly.
12. Sprinkle dish with the Chopped Fresh Tomato and Chives. Add some Fresh Basil as well if you like.
~NOTES~
a) I have made this with the brown rice as indicated, but also with several types of whole wheat pasta and egg noodles. (changes nutritional value of course)
b) This can also be made with a LIGHT or FAT FREE dressing to reduce some of the nutritional content as well.
c) FAT FREE Cream Cheese will work in this dish but I didn't prefer the texture or flavor it gave.
d) Chicken mixture Sauce can be thinned if needed by adding 1-2TBSP of Milk (alters nutritional value SLIGHTLY depending on Milk chosen of course)
e) I also like to add an Italian Seasoning to mine, but that is NOT counted in the above calculations.
f) Addition of other Veggies (like Onions, Mushrooms, Olives, etc) can be added to give more authentic italian flavor but will again alter nutritional content.
Number of Servings: 6
Recipe submitted by SparkPeople user TSGDIVA.
2. Pour the Italian Dressing over the chicken.
3. Cover and cook on LOW for 7-8 hours.
4. Blend together your cream cheese, soup, black pepper and red bell peppers in a separate bowl.
5. Remove the Chicken ONLY from the crock pot and set aside on a dish. Let cool SLIGHTLY.
6. Pour the cream cheese/veggie/soup mixture into the crock pot and blend with the dressing.
7. Slightly shred the chicken, then return it to the crock pot and fold into the mixture.
8. Again cook on LOW for another 20-30 minutes.
9. Cook Brown Rice in microwave according to package directions (Birds Eye Steam Fresh veggies/rice are actually very good from the micro and I use them a LOT!)
10. Place 1/2 cup rice on dish and top with about 2/3 cup of Chicken mixture.
11. Sprinkle with Mozzarella, let melt slightly.
12. Sprinkle dish with the Chopped Fresh Tomato and Chives. Add some Fresh Basil as well if you like.
~NOTES~
a) I have made this with the brown rice as indicated, but also with several types of whole wheat pasta and egg noodles. (changes nutritional value of course)
b) This can also be made with a LIGHT or FAT FREE dressing to reduce some of the nutritional content as well.
c) FAT FREE Cream Cheese will work in this dish but I didn't prefer the texture or flavor it gave.
d) Chicken mixture Sauce can be thinned if needed by adding 1-2TBSP of Milk (alters nutritional value SLIGHTLY depending on Milk chosen of course)
e) I also like to add an Italian Seasoning to mine, but that is NOT counted in the above calculations.
f) Addition of other Veggies (like Onions, Mushrooms, Olives, etc) can be added to give more authentic italian flavor but will again alter nutritional content.
Number of Servings: 6
Recipe submitted by SparkPeople user TSGDIVA.
Nutritional Info Amount Per Serving
- Calories: 413.9
- Total Fat: 15.6 g
- Cholesterol: 104.3 mg
- Sodium: 806.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 2.4 g
- Protein: 37.5 g
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