Angel Chicken

This recipe comes from my friend Kasey. It’s creamy without being too rich. And it’s a slow cooker recipe — really good comfort food for a fall/winter eve.


  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  •  1 (8-ounce) package fresh button mushrooms, quartered
  • 1/4 cup butter
  • 1 (0.7-ounce) package Italian dry salad dressing mix
  • 1 (10 3/4-ounce) can condensed golden mushroom soup
  • 1/2 cup dry white wine
  • 4 ounces cream cheese spread with chives and onion
  • Hot cooked rice or angel hair pasta
  1. Melt butter in a saucepan. Add italian dressing mix, soup, wine, and cream cheese, and stir until all is melted and well combined.
  2. Place mushrooms in the bottom of slow cooker. Place chicken on top of mushrooms. Top with sauce.
  3. Cook on low for 4 to 5 hours.

One Response

  1. I almost posted this recipe! So instead I’ll throw in a few tweaks…

    My recipe called for 6 chicken breasts, but I used four and pounded them mostly flat. I made the sauce first in a pan: no butter, no mushrooms, one can golden mushroom (or similar) soup, one can cream of chicken, 8 oz cream cheese w/ chives, 1/4 C or more chicken broth, 1/2 C white wine.

    Place chicken in 9×13″ pan, pour sauce over top and bake at 325 for 50 minutes or so.

    This was delicious alongside 1lb angel hair pasta and sautéed broccoli!

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