Angel Chicken

So, did I chase you all away after my last post? Sometimes I'm not in the best mindset for blogging. I think I was in a rambling mood that day. Surprising you even got a recipe out of that! Anyway, I'm back {sort of} and trying to figure out how to make my computer time more effective so that I can share recipes more often. 

I found this recipe in a Kraft recipes magazine I got ages ago. I think it was a 2009 magazine. But I only just recently got around to trying it out. So so tasty! And the best part is this recipe is perfect for doing in the crock pot so it can be a make-ahead, too. I love those!

Angel Chicken
Recipe from Kraft

4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, very soft
1 can  cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup  chicken broth
2 chicken breasts, cut into bite sized pieces
1/2 lb.  angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley OR 2 tsp dried parsley

Directions:
Put your chicken pieces into a frying pan with a small bit of oil. Cook on medium heat for 3-5 minutes, or until chicken is done. Turn heat down to low and cover while completing next part.

Beat first 4 ingredients with whisk until well blended; pour over chicken in pan. Simmer on medium/low for 10-15 minutes to let the flavors blend. {Alternate cooking method: put the chicken in a crock pot; cover with the cream cheese mixture. Cook on low 4 to 5 hours or on high 2 to 3 hours.}

Cook pasta as directed on package; drain. Serve topped with chicken mixture and parsley. {Note: if using the dried parsley, mix it into the chicken mixture just before serving.}