Ingredients
8 (4 oz.) skinless, boneless chicken breast halves (mine were still frozen)
1/2 cup water
2 (0.7 oz.) packages dry Italian-style salad dressing mix
1/2 tsp. garlic powder or 2 cloves fresh garlic
2 (8 oz.) packages cream cheese, softened (substitute low-fat if you like)
2 (10.75 ounce) cans condensed cream of chicken soup
1 (8 oz.) package fresh sliced baby bella mushrooms, rinsed
1 lb. package of angel hair pasta
2 tablespoons chopped fresh basil (optional)
Directions
1. Place frozen chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on high for 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Cook pasta according to directions on box.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with basil, if desired.
Serves 8-10. We get two meals out of this recipe for our family. Cook once, eat twice!
Adapted from Allrecipes.com
Printed from mybiscuitsareburning.blogspot.com