Ingredients:
1/4 cup butter
1 package dry italian salad dressing mix
1 can of condensed golden mushroom soup
1/2 can chicken broth
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions:
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in
golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat
through, but do not boil. Arrange chicken breasts incrockpot and pour sauce on top of chicken.
Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as
whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly
salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken
and sauce over pasta.
golden mushroom soup and chicken broth. Mix in cream cheese, and stir until smooth. Heat
through, but do not boil. Arrange chicken breasts incrockpot and pour sauce on top of chicken.
Cook on high for 3-4 hours (Depending on crockpot). You can shred chicken OR leave it as
whole chicken breasts. Twenty minutes before the chicken is done, bring a large pot of lightly
salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken
and sauce over pasta.
Label:
24 Labels: Angel Chicken Pasta. Thaw bag. Spread over 6 chicken breasts (not included) in
a crockpot. Cook for 3-4 hours on high. You may shred the chicken OR leave them as whole
breasts for your meal. While chicken in cooling down prepare pasta noodles (al dente).
Serve chicken and sauce over noodles. 12-2-14
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