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Angel Chicken Pasta
SUBMITTED BY:
Marian Collins
PHOTO BY:
POOKY1969
"A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers."
RECIPE RATING:
Read Reviews
(1,747)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 17, 2004 by
Shiloh
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Shiloh
Jan. 17, 2004
This chicken was SOOOOO GOOOOOOD!!! I added olives, green onions, and mushrooms and used plain cream cheese, doubled the sauce, and served it over penne pasta and fresh broccoli(yummmm, definitely try it with broccoli). It was one of the best chicken recipes I've ever tasted or made!! It would also be pretty simple to lower the fat in this recipe. I'm new to cooking and didn't let the cream cheese soften before putting it in the sauce- definitely a mistake!! It took more than half an hour to get the sauce smooth, but that was my fault.
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55 users found this review helpful
This chicken was SOOOOO GOOOOOOD!!! I added olives, green onions, and mushrooms and used...
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Reviewed on Jan. 17, 2004 by CMPLACHTA
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CMPLACHTA
Jan. 17, 2004
I have made this a dozen imes and given this recipe away to many people - all who have loved it. This recipe also *very easily* adapts to the slow cooker!! Just mix together your ingresdients, place the chicken in the cooker and pour the seasoning mix over the top. If you don't have crm. cheese with chives, make your own from block cream cheese and fresh or dried chives. Try it in the slow cooker (crock pot) - you won't be disappointed!
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49 users found this review helpful
I have made this a dozen imes and given this recipe away to many people - all who have loved...
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Reviewed on Apr. 7, 2006 by LynnG
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LynnG
Apr. 7, 2006
My family loves this! The recipe I have is actually a slow cooker recipe and the ingredients are doubled as follows: 1/2 C butter, 2 pkgs dry italin dressing, 1 C white wine, 2 Cans golden mushroom soup, 8 oz tub cream cheese w/chives & onion. Place chicken in slow cooker, pour melted ingredients over chicken, cover and cook on low for 4 to 5 hours. I serve over penne pasta.
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44 users found this review helpful
My family loves this! The recipe I have is actually a slow cooker recipe and the ingredients...
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Reviewed on Jan. 6, 2004 by
Jana
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Jana
Jan. 6, 2004
This is a wonderful recipe. I used some of the suggestions on the other reviews. I used a 10oz. can of chicken broth instead of the wine. Since we don't like mushrooms I substituted cream of chicken with herbs this was a good choice. I also cut chicken into strips, seasoned well and cooked on stove. I then put chicken in the pan and poured the sauce over and baked for 30 min just so flavors could blend. It could be eaten right away. I used rigatoni pasta instead of angel. This was absolutely delicious!!! Will make many times!
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33 users found this review helpful
This is a wonderful recipe. I used some of the suggestions on the other reviews. I used a...
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Reviewed on Jan. 22, 2004 by
DREGINEK
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DREGINEK
Jan. 22, 2004
This is my favorite recipe from this site so far!!! Wonderful hardly describes the taste!! After trying it once or twice following the recipe, I added fresh sliced mushrooms and stirred/cooked them with the chicken/sauce. Approx 5-8 minutes prior to being done, I cooked frozen finely chopped broccoli and sprinkled it in the top. Everyone loved it...even my 5 yr old!! In addition, I passed this recipe on to my mom...who is "the best cook in the world" and who thinks that great tasting food cannot be that easy to prepare, and she loved it!! Her and I both have this recipe is classified "for guests." (Although I make it often as it is sooooo easy to prepare) Thank you!!!!
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30 users found this review helpful
This is my favorite recipe from this site so far!!! Wonderful hardly describes the taste!!...
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Reviewed on Apr. 4, 2006 by
melis
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melis
Apr. 4, 2006
First, I read about 300 of this recipes reviews so that I had a clear picture of what was wrong with it. I used an 8 oz pkg of cream cheese, 2 cans of soup, one packet of Italian dressing mix, 1/4 cup chicken broth and 1/2 cup milk, I didn't use butter, just mixed the seasoning packet into the soup while it was warming. I also added a can of mushrooms. One full pound of pasta serves 8, so it would be okay to not use a full pound with 6 breasts. I cut my breasts into strips and poured the sauce over and baked for about 40 minutes at 350, perfect. Everyone liked this recipe, including me, but we must be tough coz the family gave this 4 stars so that is how I rated it as well. We will be making this again.
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26 users found this review helpful
First, I read about 300 of this recipes reviews so that I had a clear picture of what was...
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Reviewed on Jan. 17, 2004 by CRYSTALYNN21
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CRYSTALYNN21
Jan. 17, 2004
This was a good recipe, and different than the norm. I used chicken broth as a subsitute for the wine. My daughter (5) who HATES cream of mushroom soup, and can usually tell whenever I use it but she LOVED this. She said "mom-I like this cheese sauce" (lol), and she ate seconds!! My husband LOVED it, and couldn't stop saying how well it tasted. I thought it was good, but not 5 star quality. The chicken was really tender, but the long cooking time seems to take away a lot of the sauce--there didn't seem to be enough. The second time I made this I added a whole can of chicken broth, which made a BIG difference in the amount it made.
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22 users found this review helpful
This was a good recipe, and different than the norm. I used chicken broth as a subsitute for...
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Reviewed on Jul. 12, 2003 by CSANDST1
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CSANDST1
Jul. 12, 2003
This recipe is very good. I agree with other's that it's a tad salty but still delicious. I used bowtie pasta and ended up having some pasta and sauce leftover. I ate them the next day and it tasted even better. I'll make this one again.
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19 users found this review helpful
This recipe is very good. I agree with other's that it's a tad salty but still delicious. I...
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Reviewed on Sep. 11, 2003 by BARBIE0492
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BARBIE0492
Sep. 11, 2003
This dish was wonderful. My husband said it was definitely "restuarant quality" which is a great rating for him. I am serving it to my entire family this weekend. I also doubled the sauce recipe.
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18 users found this review helpful
This dish was wonderful. My husband said it was definitely "restuarant quality" which is a...
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Reviewed on Jun. 8, 2003 by