What's in the crockpot?

Last summer Texas experienced one of it's driest and hottest summers. With record breaking heat and out of control wildfires this summer rain has been a welcome sight. However, it has been raining for 6 days straight! I'm starting to lose the tan I worked so hard on at the beginning of this summer ( I know, first world problems right!). So yesterday, when I woke up to rain (again) I decided it was a crockpot dinner kind of day. When it's gray and wet (although humid) it reminds me of winter, and what's the best in the winter? Crockpot meals! With dinner cooking away, I had no reason why I couldn't enjoy my couch and the weather outside. Here is what the crockpot made:
                                                Chicken with mushrooms & broccoli 

It was so easy and delicious, my husband cleaned his plate (twice!)

Ingredients:

4 Chicken Breasts Thawed

2 cups Fresh or Thawed broccoli 

1 cup sliced mushrooms (or you can use canned mushrooms but I prefer fresh)

2 Cans Cream of Chicken soup (I used 1 can 98% fat free cream of chicken & 1 can cream of chicken with herbs)

6 oz softened cream cheese ( I used weight watchers)

1 packet dry zesty fat free Italian dressing

Directions:

On stove heat cream of chicken soup & cream cheese on low-medium heat until cream cheese is blended in with soup

Place chicken breasts, mushrooms, and broccoli in crockpot sprinkle Italian seasoning over these 3 ingredients

Pour soup,cream cheese mixture over chicken, mushrooms, and broccoli

Cover

Heat on Low 4-6 hours or High 3-4 hours

Serve over noodles ( I used whole wheat egg noodles) or rice & sprinkle with shaved parmesan

Enjoy!

*For a spicy kick sprinkle with crushed red pepper*