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If you’ve never heard of or had Angel Chicken, you’re in good company! Until last week we fit into that category. Once we had our first bite, though, we were hooked. My husband kept saying “Oh man. Oh man. Oh man. You have GOT to get this recipe.”
So I called up Gricelda, who is not a Disney Princess although her name leads you to believe that, and asked if she would share. She had been kind enough to cook this wonderful supper for my family and she immediately said “Of course I’ll share!”. Maybe she should be a Disney Princess, she definitely has the personality for it!
I was thrilled to discover that Gricelda cooks this in a slow cooker AND and it easily makes enough for a hungry family!
Let’s get cookin’!
You’ll need: butter, Italian Dressing Mix (brand of your choice), Chicken Broth, Golden Mushroom Soup, Cream Cheese, Chicken, and Angel Hair Pasta.
*A word about the sauce. Gricelda doubles the sauce in her angel chicken so there is plenty to serve atop the pasta, kind of like you do with spaghetti. We LOVED it exactly how she made it so I am bringing you her recipe with double the sauce.
Keep in mind this serves 4-6 people
Just grab whatever brand Italian dressing mix you see first or is least expensive. I usually get Good Seasons brand.
Place chicken in bottom of 5 or 6 quart slow cooker.
This could fit in a 4 quart if that is all ya have.
Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove.
Cook over medium heat, stirring constantly, until melted and well mixed.
Pour sauce over. Cook on low for 6 -7 hours.
Cook Angel Hair Pasta according to package directions; drain.
There are two ways to serve this so it just depends on your personal preference.
I like family style.
To serve family style : Place drained pasta in bottom of 9×13 pan. Place chicken atop. Spoon sauce over.
For individual servings: Place pasta on plate. Top with Chicken. Spoon sauce over.
Enjoy our new family favorite!
- ½ cup butter (1 stick)
- 2 packets Italian Dressing Mix Powder (0.7 ounces each)
- 1 Cup Chicken Broth (Original recipe uses white cooking wine)
- 2 cans golden mushroom soup
- 8 ounces cream cheese
- 16 ounce box angel hair pasta (entire box)
- 2-3 lbs frozen or thawed boneless skinless chicken breasts or chicken tenderloins (the more you use, the more this feeds)
- Mix butter, italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove. Cook over medium heat, stirring constantly, until melted and well mixed.
- Place chicken in slow cooker. Pour sauce over. Cook on low for 6 -7 hours.
- Before serving, Cook pasta according to package directions, drain.
- Serve hot.
This recipe is part of Whatcha Crockin’ Wednesday! Click here to visit that post.
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“Integrity is not a conditional word. It doesn’t blow in the wind or change with the weather. It is your inner image of yourself, and if you look in there and see a man who won’t cheat, then you know he never will.”
~John D. McDonald
Yum 
Cooked this today, adjusted a couple ingredients more to my preference (that’s what I love so much about Christy’s recipes). I shredded the chicken (very easily it was so tender), and mixed into the sauce. Served over rice and was wonderful! Mixed together it will be easier for me to heat in the microwave, and I can take easily to work for lunches.
I am so glad you liked it Karen!!!
Wow is this ever good! Made it yesterday following the exact directions, very very tasty. I had a large package of boneless chicken breasts, 2.75 pounds, on sale for $1.88/pound (!) so I used the entire package since we like leftovers. I cut the chicken breasts into large strips, about the size of tenderloin (3 strips per breast).
The only change I would make is to add a couple of splashes of hot sauce to perk it up, and salt and pepper. I think it just needed a little more ooomph to spark it up.
Hubby said to add it our meal rotation, said it was a top 10!
If you are only using a 16-20 ounce package of chicken then I would only make half of the sauce.
Great recipe!
Could I make this to freeze? I assume that I could do step 1, and wait fr the sauce to cool. Then put the chicken/sauce in a freezer bag to freeze and cook later. Thoughts?
I think that would work just fine Rusty!!
I made this dish for my sister who was visiting from Boston & she is really hard to please:) She is 17 years older & still has that mentality that I’m the baby of the family even though I’m a grown woman now. Well she loved it to say the least. She even phoned me when she got home to have me send her the recipe 🙂 My husband loved it too. So Thank u so Very much for sharing the recipe.
I am SO glad she liked it!!
Hi, Christy. I finally tried this recipe last week and holy cow, was it GOOD!! That sauce is just incredible. I think I could drink it with a straw, lol. It was my first time trying Golden Mushroom soup too. I made it exactly as is and it was perfect. My husband really loved it also. He was wondering how it would be with skin on chicken so I might try browning some chicken thighs for this recipe next time. I guess that would work, but I’ll let you know if I try it. Still, we really loved the recipe as is and I plan on making it again and again. It might be my new all time favorite (current fave – your Slow Cooker Cheesy Chicken and Rice, followed by your mom’s Cheesy Chicken Pot Pie).
Thanks again for another terrific, (and easy), recipe, Christy! Tomorrow, I’m finally trying your Crunchy Beef Casserole. I can’t wait!
🙂 I am so glad you like it Samantha!! I can’t wait to hear what you think about it after you make it with the browned chicken!!
When making with frozen tenderloins, does it need to be cooked longer?
No, I use frozen chicken all the time!
How can I make without a slow cooker? Oven, top of stove? Add sauce from the start? It sounds so good. Thanks
I cooked the sauce in a separate pan and simmered for about 5min.
Cooked the chicken separately in a large pan with about 2Tbsp butter & 1Tbsp oil on med/high heat until most of the pink was gone from the chicken. (Had lightly seasoned chicken with salt, pepper and poultry seasoning prior to cooking )
Poured the sauce in with the chicken, mixed well, turned heat down and simmered for additional 20-30 min. Stir often.
Cooked the pasta while the chicken was simmering. It took less than 1hour to complete the meal.
Chicken still came out tender and the sauce was fantastic.
Have to say this is one of the best chicken dishes I’ve had, the sauce is fantastic! Can’t wait to make it again. Thanks for such a great recipe.
I am so glad you liked it Karen!!
What can I use as a substitute for the golden mushrooms?
If you mean Golden Mushroom soup, you can substitute any cream soup you like, homemade or canned, but it will alter the flavor. I’m sure it will be yummy though!
I use cream of chicken and it’s still yummy!
My husband and I absolutely love this recipe! We normally have it over angel hair pasta, but one day I had some leftover mashed potatoes I wanted to use up and let me tell ya…this sauce and chicken over mashed potatoes is fabulous! Thanks again for another wonderful recipe. God bless 🙂
I am so glad you liked it Brigette!!!
I have made this dish a couple of times now and also make it when company is coming over. The only change I make is adding about three heaping teaspoons of minced garlic and substitute white wine for the broth. I cut the breasts in half and we also like it served over long grain rice. The sauce is amazing. WONDERFUL recipe, thanks.
I am so glad you like it Val!!!
I’m allergic to mushrooms….opinion on substituting cream of celery or cream of chicken for the cream of mushroom soup? Other suggestions?
Love me some Angel Chicken!! Thanks so much for linking up to Whatcha Crockin’ Wednesday!!
Thank you Cris!! I hope you have a wonderful birthday!!
Hi Christy
I cannot buy the dry Italian dressing mix packages here. Do you have a suggested substitute for this so that I can make what looks to be a very delicious recipe?
I am sure you can Google to find a homemade version of it or substitute some spices/herbs of your choice.
This is in my crockpot right now. Cannot wait to try it this evening.
I would love to try a lot of crock pot recipes and this look delicious, but I’m gone from home about 10 hours a day. What about a recipe that calls for 6-7 hrs. to cook? My crock pot has a 10 hour setting and then goes to warm.
I think that would work just fine Brenda 🙂
Sounds great! I plan to try as soon aa I have any company to cook for 🙂
I hope you love it as much as we do Margaret!!
Thank you so much for this recipe! I have made it dozens of times now, and it always turns out amazing. I have started making the sauce in the slow cooker instead of on the stovetop, though. I combine my butter, soup, broth, and cream cheese in the crock pot and set it to high for about 30 minutes. At that point the butter and cheese are soft enough to combine. I whisk in the seasonings, and then put the chicken in (push it under so it’s covered by the sauce). Then turn it to low and cook for 6-8 hours. Always turns out great, and saves me having to wash another pot.
I first made this when you originally posted it and have made it now and then over the years. Well my finicky daughter requested this for dinner and I am so glad she did! We are all looking forward to dinner tonight.
I am so glad to hear it is a much loved dish at your house!!!
I cooked this to serve at small group last night. I doubled the recipe and served it over rice instead of pasta (because that’s what I had). I cooked it in my large dutch oven for a couple of hours, rather than in a slow cooker. I served 17 people with some left overs. Great dish for a crowd.
Great idea Phyllis!! I hope everyone enjoyed it!!
Can you cook this recipe in a crockpot on a high level? If so, for how long? I know on low it takes 6-7 hours on low.
Yummy. I found this recipe recently and tonight I finally made it. It was so so yummy!
I thawed the chicken in my instant pot. 15 minutes manual. I made the sauce while that was cooking, then I poured it onto the chicken and cooked it another 8 minutes manual pressure.
Next time I’ll most definitely make the sauce in the instant pot with the saute button. Then put the chicken in the pot. Then pressure cook it.
I am so glad you got the chance to try it Jessica, thank you so much for giving some tips to make in the InstaPot!! I have folks all the time asking for suggestions and appreciate you helping out!!
Making tonight, but cooking it in the pressure cooker instead of the crockpot.
Great idea Samantha!!! I hope you enjoy it!!
I just recently stumbled over your site. As I started reading the recipes and stories, I realized that hours had pasted. Needless to say, I love love LOVE your site and want to print ALL of your recipes and make books for each of my daughters and myself. I am, however, having issues doing that. When I click the print button it just flashing and goes back to recipe. I have checked out everything and printed on other sites to “test” my printer. Please tell me that you know exactly what I am doing wrong, so I can get started on these 3 recipe books. (I am very excited:) to start ) Do I need to sign into your site somewhere? I am in your email list. Thanks for your yummy recipes and your hours of funny stories !
Hey Melinda! Welcome to Southern Plate!!!! I’m so thrilled to have you here and appreciate all of the wonderful encouragement in your sweet comment. I admit, though, that I’m hoping you can help me :). I’ve had a few people tell me they have issues printing but by and large it works for most. When I ask for more details from those having issues, so I can diagnose the problem, I never hear back, so I’m left wondering.
If you see this, can you tell me what browser you are using? I am thinking that is the culprit. Also, are you on mobile or a computer?
You don’t have to sign up to be able to print anything but being on my email list is a great place to be as that is where I send all the new stuff and freebies from time to time! I hope to hear back and thank YOU!
Gratefully,
C J
I made this again over the weekend. Really love the flavors ! It’s one of my very favorites! Thanks Christy. I enjoy getting your emails too.
I am so glad you like it Cathie!! It is a favorite here as well and I love hearing when others like something as much as we do!!
I found myself very excited just reading this recipe and all the reviews. It would be cooking right now if only I had the chicken. Couldn’t believe I didn’t have any in my freezer! But I will remedy that today so I can have this for dinner. Thank you for another wonderful recipe.
Had this for Sunday lunch today! Sooo good! The fam said it is a keeper! Didn’t have the golden mushroom so used cream of chicken soup, no chicken broth so used water. Can’t imagine how much better it will be next time when I have everything needed! Thanks so much!
Forgot to say that I cooked it on high for 3 hours while at church. Used chicken tenders. Thickened it with cornstarch/water and it was nice and creamy. I may add another packet of the salad dressing mix to up the flavor. (Adding the thickener seemed to affect the flavor just a bit.)
I am so glad you liked it Jill!!!
I am making this tomorrow. Thanks