Servings: 5 servings @ 3 WW Freestyle Points

6 boneless, skinless chicken breasts (5-6 ounces each, about 2 pounds shredded) (0 SP) 6 boneless, skinless chicken breasts (5 to 6 ounces each, about 2 pounds shredded) (0 SP)
3 packages chicken gravy mix (9 SP) 3 packages chicken gravy mix (9 SP)
1 can (10-3/4 ounces) low-fat, low-sodium cream of chicken soup (I used Campbell's Healthy Request) (5 SP) 1 can (10-¾ ounces) low-fat, low-sodium cream of chicken soup (I used Campbell's Healthy Request) (5 SP)
3 cups water 3 cups water
Fresh ground black pepper to taste Fresh ground black pepper to taste

Add 1 cup water or chicken broth to cooker. Insert rack. Add frozen chicken breasts. Cook frozen chicken in PC for 12 to 15 min followed by a NPR.
Remove chicken and shred.
Strain broth and juices into a bowl. Discard the stuff in the strainer.
Measure 3 cups of the juices plus water and pour into a non-stick pan. Add 3 envelopes of chicken gravy mix. Whisk to mix. Raise heat to medium high and bring to a low boil for 1 to 2 minutes. Turn off heat.
Open can of Campbell’s Healthy Request cream of chicken soup and whisk into gravy. Turn heat on low and bring to boil stirring constantly. Turn off heat.
Stir in the shredded chicken.
****Drain a can or two of veggies and stir in with chicken to make a nice meal.

Made 11-11-17 at Marks. He likes this one a lot.  Made 11 to 11-17 at Marks. He likes this one a lot.