6 Boneless skinless Chicken Breasts (I used boneless thighs instead)
1/2 cup (one stick) butter (used 1/4 instead)
1 packet dry italian salad dressing mix
1 can cream of (or golden) mushroom soup
1/2 cup white wine (used 1/2 cup of chicken broth instead)
4 oz onion & chive cream cheese (I used a whole 8oz container)
1 pkg of Angel hair pasta
Directions:
Place chicken in crock pot. In a sauce pan melt butter. Stir in dressing mix, soup, cream cheese & chicken broth. Pour over chicken, cook on low for about 5-7 hours.
Serve over cooked pasta.
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