Ingredients
- 6 boneless skinless chicken breasts
- 1 can lo-fat cream of mushroom soup
- 1 carton lo-fat sour cream 8 oz.
- 1 sliced mushrooms 8 oz. package
- salt pepper, paprika
Instructions
- Sprinkle chicken with salt, pepper and paprika and arrange in crock pot.
- Mix soup, sour cream, and mushrooms and pour mixture over chicken.
- Cook on low 6 to 8 hours.
- Serve over rice or noodles with freshly grated parmesan cheese.
Terri's Notes
- Boil the rice or pasta, add a fresh vegetable or salad, and you have dinner within minutes of getting home from work!
- Any flavor cream soup will do.
- I do love the extra flavor of Portabella mushrooms.
- Add sliced red pepper, a minced clove of garlic, or garnish with chopped chives.
- Try whole grain pastas and brown rice.
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