125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
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How do I make it ?
Place chicken in slow cooker sprayed with cooking spray; top with rice and vegetables. Add chicken broth; cover with lid.
Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 min.
Add cream cheese; stir. Cook, covered, 10 min. Stir before serving.
Kraft Kitchen Tips!
Serve with fresh fruit and a side mixed green salad to round out the meal.
For added colour and flavour, sprinkle soup with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 5 g
Cholesterol 70 mg
Sodium 530 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 4 g
Protein 16 g
9 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.