CrockPot Chicken Stroganoff

It's fall.


Okay, so maybe the calendar still considers this to be summer, but once we can sleep with the windows open and snuggle under the covers, I'm ready for football, beautiful trees, and comfort food!

...like I need an excuse for comfort food...


(To clarify, I reserve the title of "comfort food" for dishes that meet the following requirements):


1. It involves some kind of meat in some kind of thick sauce. Gravy qualifies as a sauce.


2. It involves a starch of some kind. Potatoes, noodles, rice, etc.


3. It cooks while I get to watch football :)

Since this recipe looked to satisfy all those requirements, I went ahead and tried it. 

Source: Modified from allrecipes.com




Ingredients:

4 chicken breasts

1/2 c. water

1 (.6 oz) packet of Italian salad dressing mix

8 oz. mushrooms, sliced

8 oz. fat-free cream cheese

1 (10.75 oz) can fat-free cream of chicken soup

Directions: 

Place chicken, water, salad dressing mix, and mushrooms in a CrockPot.  Cook on LOW for 5-6 hours.

Combine cream of chicken and cream cheese.  Add to the CrockPot and cook on HIGH for 30 minutes.

"Chunk" the chicken in the CrockPot into smaller pieces.  Mix well, and serve over egg noodles or rice.

Verdict: Keeper!

This has officially been added to the recipe box! :)