Spring Break!

No, not for me. But Knitting Daughter is home for a week and I’m a happy mom. (Also, Web Guy comes up from Castle Rock to stay a few days when KD is in town, so I’m a double happy mom!) The pantry and refrigerator are both full, which means some good cooking in the next few days.

Here’s a recipe that we tried recently and loved. I hope you like it, too.

Angel-Chicken-and-RiceAngel Chicken (originally featured in Midwest Living Magazine)

4 skinless, boneless chicken breast halves
8 oz. pkg. button mushrooms, quartered
6 oz. pkg. shiitake mushrooms, sliced (no stems)
1/4 cup butter
1 pkg. Good Seasons Italian Dry Salad Mix
1 can condensed Golden Mushroom soup
1/2 cup dry white wine
4 oz. cream cheese with chives and onions

Melt the butter and then stir in the dressing packet, soup, wine (I left that out) and the cream cheese. Stir until melted.

Place sliced mushrooms in the bottom of a slow cooker. Top with the chicken breasts and then pour the sauce over it all. Cook on low for 5 hours. Serve over hot rice or pasta.

Have a great weekend. I hope you’re doing something fun!

Sheri whoneedstotrymorenewrecipessoon



  1. Wish I’d seen this before I went to the grocery. Filed away for next week. It looks not terribly different from my Mushroom Sauced Pork Chops that go in the slowcooker. So I feel compelled to mention that you might want to try it with pork chops sometime for a little change of pace.

  2. Thank you Sheri for continuing to be such an interesting blogger. You comment on so many subjects that we readers never get the impression that you are only trying to sell yarn etc. I check for your updates continually, and always look forward to what you have to say. I am making this recipe tonight after I order some yarn. thanks again

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