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Cream of Mushroom Chicken

© Allison Huller McAlister

This week I tried another Crock Pot chicken dish that reminded me somewhat of the recipe for Italian Chicken in Cream Sauce. The dish was quite easy to prepare: simply place the chicken in the slow cooker and top with a mixture of cream of mushroom soup and sour cream, then let it cook on low for five hours. Before serving, sprinkle the chicken with cooked and crumbled bacon strips and you’re ready to serve it. I served the chicken on top of pasta, and it turned out to be pretty good. Nothing spectacular, and it may have tasted even better had I used regular soup and sour cream and bacon instead of the reduced-fat or fat free versions of the three.

My daughter seemed to enjoy it, and my husband had two huge servings of it, but we had to give it just three stars on our ratings scale. It was pretty good, but we couldn’t really say that it was yummy. I like the Italian Chicken recipe much better.

Go ahead and try this one with the full-fat ingredients, and let me know if you’d give it the same or more stars in the ratings.

Have a good week and good eating!
Allison

Cream of Mushroom Chicken

Makes 4 servings

Ingredients:
4 boneless skinless chicken breast halves
1 can (10-3/4 oz.) condensed cream of mushroom soup, reduced fat
1 cup (8 oz.) sour cream, fat free
4 turkey bacon strips, cooked and crumbled

Preparation:
Place chicken in Crock Pot. Combine soup and sour cream; pour over chicken. Cover and cook on low for about 5 hours or until chicken is tender. Sprinkle with bacon.