I can’t believe how wonderful this was, and how easy. It seriously tastes like something you’d get at a high-end Italian restaurant. It was a bit too creamy for the Captain, but I’m definitely going to add it to my arsenal of easy stuff to make for myself. I could probably halve the recipe, make it in my small crock pot, and have it at work as leftovers when I start back in January. Wonderful!
ANGEL CHICKEN | Recipe from cleverlyinspired.blogspot.com
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 16-oz. pkg. fresh button mushrooms, sliced
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup plus an extra splash of dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion
1.) In a saucepan, melt butter. Whisk in Italian dressing packet, then mix in the wine, chive cream cheese and golden mushroom soup.
2.) Cut mushrooms, and place in bottom of slow cooker. Layer chicken on top, then spread the creamy mixture on top of chicken.
3.) Cook on low for five hours. Serve over pasta or rice. Fall in love!