What a fortunate find this turned out to be! Not only did I have the ingredients that got me to the recipe in the first place, I was very pleasantly surprised to find that I had ALL of the ingredients already on hand. It was recipe fate! I set right to work getting everything ready so that all I had to do the next morning was turn on the crock pot.
When dinnertime rolled around the next day, our house smelled amazing and everyone was looking forward to that first bite. We were not disappointed! Great flavors, tender chicken and a creamy sauce served over steamed rice – what’s not to love? I’m so happy to share this recipe with everyone, May it do for you what it did for me and free you from your recipe rut.
Ingredients:
4 Tyson Boneless Skinless Chicken Breasts
14 oz. can Campbell’s Cream of Chicken Soup
14 oz. can Campbell’s Cheddar Cheese Soup
14 oz. Swanson’s 100% Natural Chicken Broth
½ teaspoon Tony Chachere’s Original Creole Seasoning
¼ teaspoon McCormick Garlic Salt
1 cup Daisy Sour Cream
6 cups steamed broccoli florets
1 cup Kraft Shredded Cheddar Cheese
Instructions:
Place all ingredients, except chicken, sour cream and broccoli, into a slow cooker over low heat. Whisk until smooth. Add chicken, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, shred into bite size pieces. Stir in sour cream and broccoli.
Serve over steamed rice and sprinkle with cheese if desired.
Quick Tip: Don’t add your sour cream or the steamed broccoli until about 10 minutes before serving.
Thanks goes to Picky-Palate.com for this fantastic and easy recipe!
