This smelled soooo good!  And it tasted good too!

Spinach and Artichoke Dip Chicken

12 ounces chicken breasts, no skin, no bone, R-T-C
10 3/4 fluid ounces soup, cream of chicken, 98% ff
7 ounces frozen chopped spinach, thawed
14 ounces canned artichoke hearts, rinsed and chopped
1/2 cup cream cheese, WW whipped RF
1 teaspoon onion powder, halved
1/8 cup Parmesan cheese, reduced fat
1/4 cup mozzarella cheese, 2%
1 cup water
1/2 tsp black pepper

Lightly grease crockpot with PAM. Place chicken breasts into crockpot. In a separate bowl, mix soup, spinach, artichokes, onion powder, Parmesan cheese, cream cheese, water, and pepper. Pour mixture over chicken breasts. Cook on high 4-6 hours or low 7-8 hours. Stir in mozzarella cheese right before you are ready to eat. Serve over pasta, rice or couscous.

Yield: 4 servings. Per serving (over 1 cup)= 298 Calories; 11g Fat (32.9% calories from fat); 27g Protein; 22g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 813mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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