In the event you want to get dinner going before you have to leave for the day, this dish can actually be tossed in the crock pot. You do have to add a little more liquid either in the form of chicken stock, wine, or soup, or any combination of the three. You aren’t going to alter the flavor a whole lot, you just want to make sure that your pan doesn’t dry out. Then, in a few hours, you can have dinner on the table and a one pan cleanup! Perfect. Check out what they are saying about this recipe over at All Recipes:
“…the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.”
With just me and my husband in the house, we usually have leftovers…and we usually hide them from one another! Ha!
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package Lipton dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can Campbell’s condensed golden mushroom soup
4 ounces Philadelphia cream cheese with chives
1 pound angel hair pasta
Instructions
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup.
Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. 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.
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Quick Tip: Use chicken broth instead of wine.
Thanks again to All Recipes for this mouthwatering recipe.