This may not look like much…but it tastes like heaven.
My sister-in-law Elizabeth recently sent me a recipe for something called “Angel Chicken,” and last night I gave it a spin with a few minor modifications.
ELIZABETH’S ANGEL CHICKEN
What you need:
1 whole chicken, cut up (or just use some chicken breasts if you prefer white meat only)
1/4 cup butter
1 can Campbell’s Golden Mushroom soup
4 oz Onion and Chive Cream Cheese
1 cup chicken broth (or white wine)
1 tsp summer savory (or 1/2 package Dry Italian Seasoning)
What you do:
1. Combine all ingredients in slow cooker; stir to combine. Cook on low for about 8 hours.
2. Remove chicken from sauce and shred, removing skin and bones.
3. Return shredded chicken to sauce, season to taste, and serve over pasta.
