I got the basic idea for this creamy delight from Sparkpeople.com and tweaked it to what I had in my house. It’s like beef stroganoff, just healthier because you use boneless skinless chicken breast. And it’s made in a slow cooker, which is frankly the greatest kitchen invention ever, because you just add all the ingredients, leave it go all day, and come home to a hot-and-ready meal.

Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
2 boneless skinless chicken breasts
1/2 bag frozen veggies
1/2 pack of cream cheese

Step 1: Dice the chicken into cubes. Mix the soups and cream cheese in a crock pot, add the chicken. Cook on high 2 hours or low for 4.

Step 2: Add the vegetables and cook another half hour. It really is that simple! Served it over tri-color pasta for myself, and poured over some leftover biscuits from KFC. Both great options.

Chicken stroganoff over pasta.

Chicken stroganoff over biscuits.