I’ve seen this recipe floating around the internet for a while now. A friend even gave me a copy written in handwriting on a recipe card a few months ago. I’d put off trying it though, because it calls for Cambell’s Golden Mushroom Soup, which I can’t seem to find. Finally, I decided that I could substitute. I’m glad I did. This is yummy, creamy and satisfying. And for a bonus, it’s a crockpot recipe.
Here’s what you’ll need:
- 4-6 chicken breasts
- 3 Tbs. butter
- Italian dressing mix – 1 packet
- cream of chicken or golden mushroom soup
- 4 oz. cream cheese
- 1/2 cup white wine (the dixie cup has wine that I froze)
- angel hair pasta, cooked
Put the chicken in the crockpot. Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, the soup and wine. Cook on low for 5-6 hours.
I broke the chicken up a bit with a spoon after it had cooked. Serve the chicken with the sauce over the cooked pasta.