A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Chicken, Mushroom, Water Chestnut, and Broccoli Casserole
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- #54734
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 cups cubed cooked chicken or turkey
1 can (4 ounce size) mushrooms, drained (or fresh)
1 can (5 ounce size) water chestnuts, drained and cut into slivers
1 package (12 ounce size) frozen chopped broccoli
1 medium onion, minced
paprika
Sauce
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup evaporated milk
2 tablespoons cooking sherry
directions
Spread half the chicken in the slow cooker. Top with mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on top. Cover with sauce.
Sprinkle with paprika. Cover and cook on low for 4-6 hours or high for 2 hours.
Sauce: Melt butter in medium saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in sherry.
added by
twbart72
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
320 calories, 13 grams fat, 15 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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