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    You are in: Home / Recipes / Crock Pot Cheesy Chicken and Mushrooms Recipe
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    Crock Pot Cheesy Chicken and Mushrooms

    Average Rating:

    3 Total Reviews

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    • on May 19, 2006

      Very Yummy! Changes I made: Fresh baby bella mushrooms, and about 1/2 cup white wine (to clean out the soup can). Also used velveeta and shredded mexican cheese blend. Delicious served with white rice. Thanks Kitz!

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    • on April 11, 2006

      This was an easy recipe to follow and yet wasn't lacking in flavor. I served it over rice which the sauce was great over top of and steamed broccoli. This recipe will definitely go in the keep pile. LOL

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    • on February 07, 2006

      A very easy to make and flavoursome meal, and a crockpot recipe that I'll certainly make again. I doubled the onions and garlic and used a pound and a half of fresh mushrooms, added in step 5, (simply because I love mushrooms and because I never use canned mushrooms). I used 2 cans of cream of mushroom soup and I also added some dried thyme. I cooked this on low for 5 hours, then sprinkled on the cheese (a grated tasty cheese) and bacon and turned the crockpot to high, as instructed. The chicken was fall apart tender and really delicious. Next time I make this, and I’ll probably wait until winter, I’m going to make it with Julesong’s superb Delmonico's Puree of Portabello Mushroom Soup Delmonico's Puree of Portabella Mushroom Soup rather than with canned soup. Thanks, Kitten, for sharing another tasty recipe with really easy to follow instructions!

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    Nutritional Facts for Crock Pot Cheesy Chicken and Mushrooms

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 8.1 g
    Cholesterol 106.5 mg
    Sodium 665.6 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.6 g
    Sugars 1.8 g
    Protein 39.1 g

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