Low Fat Italian Chicken

This is one of my FAVORITE meals... and it is SO EASY, low fat, healthy, and DELICIOUS!

This recipe makes enough for my husband and I and our 3 children, with left-overs for another full dinner or a few lunches.

Low Fat Italian Chicken

• 2-4 chicken breasts, boneless skinless
• 2 cans - 98% fat free Cream of Chicken Soup
• 1 small container (16oz) - Low Fat Cottage Cheese
• 1 dry packet - Italian Dressing (This is found at the grocery store next to the salad dressings. Do NOT follow directions to create a dressing, simply use it dry as a seasoning.)

Steamed Vegetables:
1 head - Broccoli, cut to bit-sized pieces (or 1 bag (12oz) of broccoli florets)
4 loose carrots, cut into nice "buttons" (or about 20 baby carrots, cut)

Serve over:
Rice = 3-4 cups
Pasta = 1 box/bag
Egg Noodles = 1 bag

Cooking Options:
MORNING - Prepare in the morning in a Crock Pot = Place FROZEN chicken breasts along with soup, cottage cheese, and dressing mix in a Crock Pot and cook on Low all day (or at least 6 hours). Shred chicken and serve over rice or noodles with steamed vegetables on top.

AFTERNOON - Prepare in the afternoon in a Crock Pot = Place THAWED chicken breasts along with soup, cottage cheese, and dressing mix in a Crock Pot and cook on High at least 4 hours. Shred chicken and serve over rice or noodles with steamed vegetables on top.

EVENING - Prepare in the evening on Stove Top = Use a frying/sauce pan with LID. Cut THAWED chicken into small cubes, cover with lid, and cook on medium/high heat until mostly cooked through. Add soup, cottage cheese, and dressing mix. Continue to cook over medium heat until chicken is cooked all the way through and other ingredients are hot. Shred chicken and serve over rice or noodles with steamed vegetables on top.

Enjoy!