A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.
1 h 30 m 6 servings 528 cals
6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta
4 ounces cream cheese with chives
1 pound angel hair pasta
Prep 30m Cook 1h Ready In 1h30 m
- Preheat oven to 325 degrees F (165 degrees C).
- In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine 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 9x13 inch baking dish. Pour sauce over.
- 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.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.