Cream Cheese Chicken and Broccoli

 Hands-On Time: 15 minutes

 Ready In: 4 hours

    Yield: 10-12 servings

Ingredients:
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets,
thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta

Directions:
1. Toss chicken with olive oil. 

2. Sprinkle with Italian salad dressing mix. 

3. Place in 5-quart Crock Pot. 

4. Cover; cook on LOW 3 hours.

5. Set aside to cool

6. place in refrigerator until sauce is done.

7. Coat large skillet with nonstick cooking spray. 

8. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

9. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. 

10. Transfer to 4 1⁄2-quart CROCK-POT or larger. 

11. Cover; cook on LOW 1 hour. 

12. Add chicken to crock pot with sauce and heat until warm

13. Serve chicken and sauce over pasta.