Friday, April 30, 2010

Italian Angel Chicken


  • 4 oz. Cream Cheese, softened
  • 1 can (10.75oz) Cream of Mushroom Soup
  • 1/2 cup Italian Salad Dressing/Marinade (from the bottle)
  • 1-1/2 lbs. Boneless/Skinless Chicken Thighs, cut into bite size pieces (you could also use chicken breast if you preferred)
  • 1/2 lb. Angel Hair Pasta, uncooked
  • 2 Tbsp. Chopped Fresh Parsley

Beat cream cheese, soup and salad dressing with a whisk until blended; pour over chicken in a crock pot. Cook on low for 4 to 5 hours or high for 2 to 3 hours.

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and fresh parsley.

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