Ingredients:
3-4 boneless chicken breasts 1 10 oz. can cream of chicken soup 1 10 oz. can cheddar cheese soup 1 14 oz. can chicken broth ½ teaspoon salt, pepper 1 tablespoon Italian seasoning 1 cup sour cream 6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes) 1 cup shredded cheddar cheese (optional)
Rice
Directions:
Place soups, chicken broth, salt, pepper and Italian seasoning into a crock-pot.
Whisk until smooth. Place the chicken breasts in, pressing to the bottom.
Cover and cook on low for 6 hours or on high for 3 hours.
During the last ½ hour of cooking time, stir in the sour cream and add the cooked broccoli and cup of shredded cheddar cheese.
Serve over steamed rice. Makes 4-6 servings.
