I thought this recipe tasted GREAT with some modifications. I substituted: Health Valley brand low sodium, all natural cream of chicken soup, 2 bricks Neufchatel (1/3 less fat) cream cheese, homemade Italian seasoning for the Italian salad dressing mix, and unsalted butter for the margarine called for. At the start, to the chicken and butter I added 1/2 cup low sodium chicken broth, & 1 cup white wine. Part of the way through the cooking processes I added chopped, fresh green beans and 1/2 diced red bell pepper. Increased the seasoning a little bit with a few drops of low sodium Worcestershire Sauce and a couple sprinkles of Frank's Red Hot. The chicken only needed 4 hours on low to cook, after which I added the cream cheese and cooked to melt. (I needed more cream cheese than called for because I had added too much liquid at the start). At the very end, added 1/4 cup of heavy cream. Very happy with the flavor, consistency and sodium level, but I'm not sure why my cubed chicken breasts seemed tough. Overall, when served on egg noodles, rice or quinoa this was a great 1-dish meal.
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I thought this recipe tasted GREAT with some modifications. I substituted: Health Valley brand...