Directions
- 1Add two packages of Knorr Cheddar Broccoli Rice Sides to the crockpot.
- 2Add one can of Campbell's Cream of Chicken with Herbs soup.
- 3Fill the soup can twice with chicken broth and pour it into the crockpot.
- 4Stir the mixture.
- 5Add a 16-ounce bag of frozen broccoli florets.
- 6Cube about a pound of chicken breast and add it to the crockpot.
- 7Season with Morton Season-All and Kinder's Buttery Steakhouse Blend.
- 8Stir again.
- 9Cover and cook on low for about four hours until chicken starts to shred.
- 10Stir.
- 11Cover with 8 ounces of Kraft Signature Mexican Blend Shredded Cheese.
- 12Cook on low for about 15 more minutes until cheese is melted.
Ingredients
- 2 packages Knorr Cheddar Broccoli Rice Sides
- 1 can Campbell's Cream of Chicken with Herbs Soup
- 2 cans Chicken Broth
- 16 ounces Frozen Broccoli Florets
- 1 pound Chicken Breast
- 1 container Morton Season-All
- 1 container Kinder's Buttery Steakhouse Blend
- 8 ounces Kraft Signature Mexican Blend Shredded Cheese
Equipment
crockpot
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