• 4servings
  • 90minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cup(s) water

  2. 6 piece(s) fresh chicken breast

  3. 1/2 medium onion - sliced

  4. 2 tablespoon(s) oil

  5. 1/2 cup(s) chopped onion

  6. 1/4 cup(s) Nacho sliced Jalapenos , Hispanic aisle

  7. 1 medium tomato - diced

  8. 2 -7oz can(s) sliced mushrooms - drained

  9. 1/3 cup(s) chicken stock (from simmeredchicken) , from simmered chicken 2 cube(s) chicken bouillon

  10. 4 ounce(s) Philidelphia Cream Cheese -cubed

  11. 2 medium zucchini's -sliced in

  12. 1/4 inch round

  13. cup(s) salt to taste

Instructions Jump to Ingredients ↑

  1. In a large pot, add water, chicken and sliced onion and place on med/high heat on stove. Bring chicken to boil then reduce heat to low and cover pot. Simmer 25-35 minutes until chicken is cooked Take chicken out of pot, discard skin, shred chicken, and set aside the chicken. Save 1/3 cup of chicken stock and set aside .

  2. Return the emptied pot to stove and add the oil. Place on med/high heat. Once oil is hot, add the chopped onions and saute for 3 minutes. Add the jalapenos, tomatoes, and the mushrooms to the pot. Let this cook for 10 minutes on low heat, stirring occasionally.

  3. Increase heat to medium and add the chicken stock and bouillon cubes. Stir until bouillon cubes dissolve. Add the cream cheese and stir until cream cheese is completely melted. Add the cooked chicken and zucchini rounds to the cream cheese mixture and stir. Cover pot and cook on low heat for 10 minutes (until chicken is warm and zucchini is al dente). Serve with rice.


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