This recipe for Taco Angel Chicken dates back to the beginning of The Copper Whisk (4+ years ago now)! We love this one as a go-to I know everyone will like, especially on evenings we are coming in later from ball but still want a hot meal that isn’t fast food. This is often cooked when we are in school. It almost guarantees I will have no fussing come supper time.
The boys prefer this over angel hair pasta, and I have to agree that’s my favorite too!
- 4 chicken breasts, sliced in strips lengthwise
- 1 (8 ounce) container softened cream cheese spread
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1 package taco seasoning
- 1 can Rotel
- 1 (4 ounce) can Hatch diced green chiles
- Serve over pasta, Mexican rice, or mashed potatoes
Slice chicken and place in slow cooker. Combine cream cheese spread, cream of chicken, chicken broth, taco seasoning, Rotel, and green chiles in sauce pan on stove. Stir over low heat until well combined and cream cheese is melted. Pour over chicken. Cook on low for 4-6 hours. Serve over pasta, Mexican rice, or mashed potatoes.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)
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