Low-Carb Creamy Caesar Mushroom Chicken
3 lbs raw boneless, skinless chicken breast,
cut in large chunks
2 cups fresh mushrooms, sliced
1 (8 oz) bottle Ken's Steak House Creamy Caesar Dressing
(or other creamy Caesar dressing)
4 ounces Neufchatel cheese (low-fat cream cheese)
1 can (10.75 oz) cream of chicken soup
8 oz part skim mozzarella cheese, shredded
Pour bottle of Caesar dressing into crock pot.
Add chicken breast chunks and mushrooms, stir to coat, cover.
Cook on high for about 4 1/2 hours.
(There will be lots of liquid in crock pot at this point
and you may remove about one cup of it
if a thicker consistency is desired,
but the next few ingredients will thicken it rather nicely.)
In bowl, mix together cream of chicken soup
and softened cream cheese.
Stir soup/cream cheese mixture
into chicken in crock pot gently.
Add mozzarella cheese, stir gently.
Cook another 1/2 hour until cheese is melted
and mixture is hot.
Serve and enjoy!
Makes about 8 half cup servings.
Number of Servings: 8