Crockpot Mushroom Chicken
Another easy recipe from Mom (cheesy variation mine)…
Crockpot Mushroom Chicken
1-2 boneless skinless chicken breasts
1-2 cans cream of mushroom soup
Cook on low 6-8 hours or until chicken falls apart. Serve over hot white rice. To make it cheesy, add 1 can of cheddar cheese soup to the above and serve over wide egg noodles or rotini.
Skillet method: Brown chicken in skillet, add soup, cover and simmer about 20 minutes or until chicken is cooked through.
To make it cheesy, add some cheese whiz. To make it like alfredo, add some cream (I use fat free half & half) and some shredded parmesan cheese.
Serves 2.
April 4th, 2009 at 4:11 pm
Variation from my sister Marcia: “Here’s another tip for leftover crockpot chicken (make double, it freezes well). Take the leftover chicken and all the gravy and add the leftover rice you made to go with it. Then add a bag of your favorite mixed vegetables and a half a can(approx.)of evaporated milk. Mix that all up and put it in an uncooked pie crust. Top with another pie crust bake for 1 hour at 350 and you have your own pot pie. YUM!!!”