You can easily turn this meal into a slow cooker recipe if you wish to cook it on low for several hours instead of waiting for it in the kitchen oven. I would recommend that you don’t put the pasta in the dish with the rest of the food though because it can very quickly become overcooked and ruin the entire meal. You don’t want to risk that! Check out what they are saying about this recipe over at All Recipes:
“A delicious, easy company dish – the flavors are wonderful.”
My company doesn’t want to leave when I serve this dish for dinner!
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup Land O’ Lakes butter
1 (.7 ounce) package Lipton dry Italian-style salad dressing mix
1/2 cup Sutter Home white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces 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: Whatever pasta you have in your pantry for this dish.
Thanks again to All Recipes for this wonderful recipe.