Recipe of the Day #70.        

                              Chicken and Reduced Fat Golden Cream of Mushroom Soup

2-3 Pounds Boneless, Skinless Chicken Breasts or Tenderloins; cut into cubes.
1 Small-Medium Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
1 Tablespoon Butter.
Small amount of Olive Oil.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Brown the Chicken, Onion and Garlic together in a small amount of Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Soup and Water.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Healthy Mashed Potatoes, Egg Noodles or Bread and a Vegetable and a Salad.