Angel Chicken Pasta (crock pot or oven)

-6 skinless, boneless chicken breasts or thighs (I use frozen) -1/4 cup butter 1 (.7 ounce) package dry Italian-style salad                   dressing mix 1 cup apple juice (water works in a pinch) 2 (10.75 ounce) cans condensed GOLDEN MUSHROOM soup (not cream of mushroom!) 4 ounces cream cheese 1 pound angel hair pasta or any pasta you like

Crock Pot directions

1-Place the chicken in crock pot.

2-Add butter, Italian salad dressing mix, can of soup, & apple juice (or water) Not the cream cheese yet over the chicken.

3-Cook on low in the crock pot for 4-5 hours.

4- Add the cream cheese and cook it for another 30 minutes to let the cream cheese melt and stir it all together.

4-Eat over cooked angel hair pasta or other noodles or rice.

Oven directions

1-Preheat oven to 325 degrees F (165 degrees C).

2-In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in apple juice and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil.  3-Arrange chicken in a single layer in a 9x13 inch baking dish. Pour sauce over.

4-Bake for 60 minutes in the preheated oven. 5-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.