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Ingredients
4 Boneless, skinless chicken thighs
1 (8 oz) Package cream cheese
1 Envelope Italian dressing mix
1 Can cream of chicken soup
16 Ounces frozen broccoli cuts, partially cooked
Hot cooked rice
Instructions
Season chicken with dressing mix and brown in skillet. Add other ingredients and heat through. If you want to add the broccoli, heat it in a separate pan and drain before adding to the chicken.
Serve over hot rice.
NOTE: You may want to cut the chicken into bite-sized pieces. FOR A CROCKPOT: Use FROZEN chicken thighs and put all ingredients (except the broccoli) into the pot together - you don't even have to stir it up! It mixes well as it cooks. Cook for about 4 hours on Low - longer if you double the recipe. About an hour before serving, add the FROZEN broccoli to the mix and let it heat through while you finish any other preparations, like cooking the rice.