I first started making this recipe for my family right after I turned 21 so I remember going to the grocery store to look for white wine and bringing home Arbor Mist (I had no idea what real white wine was nor what it looked like). So… if this recipe can make mouths water using Arbor Mist for the wine then it is pretty fail safe!
6 skinless, boneless chicken breast halves
1/4 c. butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 c. white wine (you can sub chicken broth)
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. 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.