Prep. 10 min Total 2 hours 10 min.
Makes 5 servings, 1 cup each
What you need:
4 oz. (half package) Cream Cheese, softened
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup Kraft Tuscan House Italian Dressing (I didn't have that one time so i improved with ranch and some italian dressing, worked great!)
1/4 cup dry white wine (I also didn't have this, imagine that, so i just used apple juice once and orange juice for the other - orange juice wasn't the very best but was still ok)
1 1/2 lb. boneless skinless chicken thighs, cut in bite size pieces.
1/2 lb angel hair pasta, uncooked ( I just cook 2 cups of rice to go with this instead of noodles. WE LOVE RICE.)
2 Tbsp. chopped fresh parsley
Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cover. Cook on HIGH for 2 to 3 hours. (or LOW for 4-5)
Cook pasta as directed on package about 15 min before chicken is done. Drain. Serve topped with chicken mixture and parsley.
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This is one of my most favorite recipes. I use the ranch packet instead cuz the Italian always seems a bit salty.
ReplyDeleteSounds tasty! Can't wait to try it!
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