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Wednesday, November 9, 2011

Jackie's Angel Chicken

6 skinless, boneless chicken breast halves
1/4 cup butter 
1 (10.75 oz) can condensed golden mushroom soup
1 cup chicken broth
10 oz. Philadelphia Italian Cheese & Herb Cooking Cream
1 box angel hair pasta 

Melt butter over low heat, in small saucepan.   Blend in golden mushroom soup and chicken broth. Mix in cooking cream.  Stir until smooth. Heat through, but do not boil.  Place chicken breasts in gallon size Ziploc freezer bag.  Pour sauce on top of chicken. Freeze upright for ease of fitting in crock pot while still frozen.

Serving Day:
Thaw bag enough to pour chicken and sauce into crock pot. Cook on high for 4 ½ hours.  Shred chicken.   Serve chicken and sauce over cooked noodles.

1 comment:

  1. Yum! Do to unimportant events, I used the angel pasta for something else. We served this over rice. I think just as yummy! Kids loved it.