I feel a little bit like Sandra Lee because this recipe is definitely semi-homemade! I love broccoli cheddar soup and used this as inspiration for a hearty, comforting chicken dinner. I highly recommend serving this in a big bowl over brown rice. I used chicken tenders for smaller, kid friendly portions but you could easily use chicken breasts instead.
Serves 5-6 People
2 Tbsps Olive Oil
2 Small or Medium Onions, sliced
1 8oz Package Sliced Mushrooms
1 1/2-2lbs Chicken Tenders
1 Package Frozen Broccoli in Cheese Sauce (16oz)
2 Carrots, peeled and sliced into bite size pieces
1 Can Cream of Mushroom Soup
1 Can Skim Milk (use the soup can to measure)
1/2 Cup Parmesan Cheese (feel free to use a stronger cheese, like Asiago)
If you have the time (or my favorite multi-cooker) saute the onions, mushrooms and chicken first in the olive oil just to brown them.
Otherwise, place all ingredients in the slow cooker in the order listed and cook on high for an hour and then low for 4-6 hours more.
Serve over brown rice and enjoy!
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