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Picky Palate
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3-4 boneless chicken breasts (thawed or frozen)
1 can (10 3/4 oz) cream of chicken
1 (10 3/4 oz) Cheddar cheese soup
1 can (14 oz) chicken broth
1/2 teaspoon salt
1/4 teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I cook them in boiling water just 3-4 minutes)
1 cup shredded Cheddar cheese
Place soups, chicken broth, salt, garlic salt seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in pressing to the bottom. Cover with the lid and cook on LOW for 6 hours or on HIGH for 3 hours.
When chicken is cooked use two forks to shred the chicken. Stir in sour cream and broccoli.
Serve over steamed rice and sprinkle with cheese.
Yield: 4-6 servings
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