Angelas Chicken Food

ANGEL CHICKEN PASTA

Steps:

• 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.

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

ANGEL CHICKEN

Steps:

• Put mushrooms in a 4 quart slow cooker; top with chicken breast. Melt the butter in a medium saucepan; stir in the italian dressing mix, golden mushroom soup, chicken broth and cream cheese until melted.
• Pour this over the mushrooms and chicken.
• Cover and cook on high heat for 4 1/2 hours, or on low heat for 8 hours.
• If the sauce is a little too thin, I mix about a tbs. or two of cornstarch in a 1/4 cup of water until it dissolves. Then I add this to the crockpot and let the sauce simmer for a few minutes, until the sauce is thickened a bit.
• Serve chicken and sauce over cooked rice or pasta.
• Enjoy!

CROCK POT ANGEL CHICKEN

Steps:

• Place the chicken in crock pot.
• Melt butter in a saucepan.
• Stir in Italian salad dressing mix, can of soup, cream cheese & wine(or water or broth). Pour over chicken.
• Cook on low in the crock pot for 4-5 hours.
• Pour over cooked angel hair pasta or other noodles or rice. Enjoy!
• Makes 6 breasts.

ANGEL CHICKEN PASTA

Steps:

• Preheat oven to 325°F.
• In large saucepan melt butter.
• Add dressing mix, wine and soup.
• Mix in cream cheese and stir until smooth.
• Place chicken in baking dish and cover with sauce.
• Bake for 60 minutes.
• Ten minutes before chicken is done cook pasta.
• Serve chicken and sauce over pasta.