3-4 Chicken Breasts cut into small pieces (Italian Dressing Mix)
8 oz Cream Cheese
1 'can' Cream of Chicken Soup
2 Broccoli Crowns, cut into bite size pieces
4 oz. Sundried tomatoes in oil, drained
(I think I'd do the non-oil kind if I put tomatoes in again. They sure did give it a nice color!)
Gently cook the chicken on the stovetop with Butter & Italian Dressing Mix. Add remaining ingredients and slowly simmer until broccoli is tender. Serve over rice.
Note: I'm exploring the Cream of Chicken Soup mix (see link above). I will definitely let you know if it works for all applications because it was EXTREMELY cost effective compared to buying it. I am mostly concerned about time & consistency. I think I should have used half the amt of water to make it more 'condensed'. I forgot that the recipe's end result was supposed to be the actual soup and not the 'condensed' version.
Note: I made this again recently in the crock pot as suggested by Holly & it worked even better than sauteeing. However, I think 1 block of cream cheese is too much unless you have at least 4 breasts. Adding broccoli when you add the cream cheese works out great, you just have to leave the lid on!!