Low Fat Chicken Stroganoff
photo by mydesigirl
- Ready In:
- 6hrs 15mins
- Ingredients:
- 11
- Serves:
-
3
ingredients
- 2 boneless skinless chicken breasts
- 2 cups portabella mushrooms, sliced
- 1 medium white onion, diced
- 1 (10 1/2 ounce) can fat-free cream of mushroom soup
- 8 ounces fat free cream cheese
- 1 cup nonfat beef broth
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon browning sauce
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
directions
- Cut chicken and cream cheese into 1" chunks.
- Saute the mushrooms and onions until soft.
- Combine all ingredients in slow cooker. Stir to mix well.
- Cook over low for 6-8 hours or over high for 4 hours.
- Serve over rice, couscous or noodles.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This really didn't work for me. I don't fell comfortable leaving stars because I made 2 changes although I don't think that it changed the overall outcome. I don't eat beef in any form so I used chicken broth and I skipped the browning sauce. In your description it said that this dish was creamy...for me it turned out very runny. I may try it again on the stove top to see if that will thicken it up.
RECIPE SUBMITTED BY
Meghan
Washington, District of Columbia
ravenous foodie. fortune cookie prophet. crochet superstar. graceful klutz.