This was really good -- enough to probably freeze (although we didn't). It was a lot of canned soups so, unfortunately I'm sure it was not very healthy. I didn't have Cajun seasoning or Lawry's (picture below will explain why we didn't have the Lawry's) so I just added my own stuff -- onion powder, garlic powder, pretty much anything my hand touched I sprinkled in!! You really don't need any more salt because of the canned soups).
INGREDIENTS:
3-4 boneless chicken breasts
1 14oz can cream of chicken soup
1 14 oz can cheddar soup (they have a reduced sodium one that I used)
1 14 oz can chicken broth
½ teaspoon salt (I didn't add this)
¼ teaspoon Cajun seasoning (I didn't have any)
¼ teaspoon garlic salt seasoning (Lawrys -- yet I didn't have any)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender (I used frozen broccoli yet will use fresh next time)
1 Cup shredded cheddar cheese
1 14oz can cream of chicken soup
1 14 oz can cheddar soup (they have a reduced sodium one that I used)
1 14 oz can chicken broth
½ teaspoon salt (I didn't add this)
¼ teaspoon Cajun seasoning (I didn't have any)
¼ teaspoon garlic salt seasoning (Lawrys -- yet I didn't have any)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender (I used frozen broccoli yet will use fresh next time)
1 Cup shredded cheddar cheese
1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese.
4-6 servings
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