Adapted from Taste of Home, August/September issue
This is one of those "make it once, serve it twice" recipes. If you want that version of the recipe, click above. Below is for one 8x8" recipe.
1/2 box (16 oz) box or gemilli or spiral pasta
1 lbs boneless skinless chicken breast, cubed and cooked
1/2 medium onion, chopped or 1 tbsp dried onion flakes
1/8 tsp salt
1/8 tsp pepper
1 tbsp oil
1 jar Alfredo sauce (I use Ragu's Light Alfredo)
1/2 c shredded cheddar cheese (or Taco or Mexican blend)
1/2 c salsa
1/8 c milk
1 tsp taco seasoning
Cook pasta according to directions, drain and set aside.
In a mixing bowl, combine chicken, onion, salt and pepper. Add Alfredo sauce, salsa, milk and taco seasoning and stir to coat. Add cooked pasta and stir to coat. Add cheese and stir to combine.
Spray an 8x8" baking dish with non-stick spray. Pour in chicken and pasta mixture.
Bake covered at 350 degrees for 30 - 35 minutes.
Notes:
*I served topped with extra cheese.
Tonight we had Angel Chicken - YUM!
This recipe is adapted from a Midwest Living recipe:
2 boneless, skinless chicken breasts, cut into 1" pieces.
2 tsp dried onion flakes
1-2 tbsp vegetable or olive oil
8 oz mushrooms, sliced (button, baby bella)
1/4 c butter
.7 oz packet dry Italian dressing mix
10.75 oz can Campbell's golden mushroom soup
1/2 c white wine (chardonnay, pinot grigio - don't use sweet whites like riesling)
4 oz cream cheese, cut into small pieces
Angel hair or rice, prepared according to directions (optional)
In a medium saute pan, heat oil. Add onion flakes and toss to coat. Add chicken and cook until all sides are browned.
Add mushrooms and cook for 2 - 3 minutes.
In a glass dish, melt the butter. Add the dressing mix and stir until combined. Add to the saute pan and stir until combined. Add soup and cream cheese. Stir occasionally until thoroughly combined.
Simmer until ready to serve.
Serve over hot angel hair or rice (we like it over angel hair).
Enjoy!!
VARIATION:
Can use chives and onion cream cheese for added flavor.
CROCKPOT DIRECTIONS:
Leave chicken breasts whole. Combine all ingredients and cook on LOW for 4 - 5 hours.
