Heavenly Chicken
crockpot
Yield
4 servingsPrep
10 minCook
5 hrsReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
butter
|
|
| 1 | package |
italian seasoning
dried |
*
|
| 2 | cans |
cream of mushroom soup
|
|
| ½ | cup |
stock
chicken |
|
| 4 | ounces |
cream cheese
|
|
| 1 | x |
angel hair pasta
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
butter
|
|
| 1 | package |
italian seasoning
dried |
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 118 | ml |
stock
chicken |
|
| 115.6 | ml/g |
cream cheese
|
|
| 1 | x |
angel hair pasta
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Place chickpea in sprayed crockpot.
Season with salt and pepper. Melt butter in saucepan.
Stir in salad dressing mix, soup, cream cheese and chicken stock.
Stir until heated smooth. Pour over chicken.
Cook on low for 4 to 5 hours.
Serve over pasta with parmesan cheese.
