This is a great recipe, that can be baked in the oven, or cooked in the crockpot. If cooking in a crockpot, add the cream cheese after the chicken is fork tender. Let cook for another 10 to 15 minutes, but don’t allow to boil.


4 to 6 skinless, boneless chicken breast halves
1/4 cup butter
 1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup Chicken Broth
 1 (10.75 ounce) can condensed golden mushroom soup
 4 ounces cream cheese with chives or regular cream cheese
 1 pound angel hair pasta


1. Preheat oven to 325 degrees

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in chicken broth and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over. Cover with foil.

3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

4. You can also make this in a crockpot, (add all sauce ingredients except for the cream cheese. When the chicken is done, & tender, remove the chicken to a platter, and stir in the cream cheese until well blended, then add the chicken again, for about 10 minutes before serving.