Creamy Angel Chicken with Rice (Print Version)

# Ingredients:

→ For the Chicken and Sauce

01 - 4 boneless, skinless chicken breasts

02 - 1 packet (30g) Italian salad dressing mix

03 - 1 can (300g) condensed cream of mushroom soup

04 - 1/2 cup chicken broth

05 - 1/2 cup dry white wine (or extra broth)

06 - 1 package (225g) cream cheese, softened

07 - 2 tablespoons butter

08 - 1 teaspoon garlic powder

09 - Salt and pepper to taste

→ For the Rice

10 - 2 cups long-grain white rice

11 - 4 cups water or chicken broth

→ Optional Garnish

12 - Fresh parsley, chopped

13 - Grated Parmesan cheese

# Instructions:

01 - Give those chicken breasts a good sprinkle of salt and pepper.

02 - Melt butter in a skillet, add cream cheese and stir until smooth. Mix in the Italian dressing mix, mushroom soup, broth, wine, and garlic powder until everything's well combined.

03 - For slow cooker: Put chicken in, pour sauce over, cook 5-6 hours on low. For stovetop: Add chicken to the sauce, cover and simmer 25-30 minutes until done.

04 - While chicken cooks, make your rice according to package directions. Use chicken broth instead of water if you want more flavor.

05 - Put rice on plates, top with chicken and plenty of that creamy sauce. Sprinkle with parsley or Parmesan if you like.

# Notes:

01 - Can use cream of chicken soup instead of mushroom

02 - Chicken thighs work great too - just cook a bit longer

03 - Keeps well in the fridge for 3 days

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