My family loved this and it is a very versatile recipe. I served it over mashed potatoes for most of the family but for my non-potato lover of the family...I served it over noodles. You can use the extra sauce to coat the noodles. You could also use the chicken and mushrooms for wraps. It is really unlimited to the different leftover meals you can come up with! And, it is a Crock-Pot Recipe!! Woot woot! WIN/WIN!
Here is the original recipe:
Angel Chicken Recipe from Cleverly Inspired Blog
I followed this recipe except I had to use Cream of Mushroom in lieu of the Golden Mushroom Soup and I used Chicken Broth in lieu of the white wine. YUM!
Here is my altered version:
Ingredients:
You will need
8 skinless, boneless chicken tenders
1 package of sliced mushrooms
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can cream of mushroom soup
1/2 cup chicken broth
1/2 of an 8-oz. tub cream cheese spread with chives and onion
Melt the butter on the stove-top and add the zesty Italian dry mix. Once that is mixed, add the soup and the cream cheese. Slowly add in the chicken broth. In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken. Pour the soup mixture over everything. Cook on low for 6 hours. Serve over rice, potatoes, or noodles......or just eat alone!
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| Melt the butter on the stove-top and add the zesty Italian dry mix. |
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| Once that is mixed, add the soup and the cream cheese. Slowly add in the chicken broth. |
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| Mix until smooth. |
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| In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken. Pour the soup mixture over everything. |
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| Up-close! |
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| Cook on low for 6 hours. Serve over rice, potatoes, or noodles......or just eat alone! |
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