1 8 oz package of lowfat cream cheese
2 cans cream of chicken/mushroom soup
1 teaspoon chicken bullion
2 large chicken breasts
1 bottle fat-free zesty Italian salad dressing
2 cups rice
Directions:
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
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