1 pkg. thin sliced chicken breast cutlets
1 can healthy choice cream of mushroom soup
1 packet of dry zesty italian dressing mix
1 jar of sliced mushrooms
1/4-1/2 cup of lite sour cream
Place chicken cutlets in the bottom of the crock pot. In a separate bowl, mix together cream of mushroom soup, mushrooms, and italian dressing mix. Pour over chicken. Cook on low for approx. 5 hours. In last twenty minutes of cook time, cook rice on the stove. About ten minutes before serving, mix the sour cream in with everything in the crock pot, and while you do this, stir/tear up the chicken, so it makes sort of a chicken gravy mixture. When rice is done, serve the crockpot mixture over the rice.
Delicious! I used to make this with regular sized chicken breasts, but recently decided I like it better with thin sliced chicken cutlets, so I am able to shred/tear up the chicken into more of a gravy/sauce. It makes a really good, hearty meal, and is super easy!
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