Menu Plan Monday....

~Monday: Crock-pot Angel chicken(recipe below),brown rice, salad

~Tuesday: Baked Potato soup(recipe later), cornbread

~Wednesday: Crock-pot Spanish Rice, salad

~Thursday: BBQ Beef in crock-pot,coleslaw

~Friday: Crock-pot orange chicken, brown rice, baked sweet potatoes

~Saturday- open

~Sunday- 15 minute Beef Stroganoff, corn on the cob, salad, chocolate praline cake

Angel Chicken

8 oz. PHILADELPHIA Cream Cheese, softened

1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1 pkg. Good Seasons Italian Salad dressing& recipe mix

1/4 cup dry white wine or chicken broth or water

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces(we use 5-6 boneless skinless chicken breasts)
1 can drained mushrooms or 1 cup sliced fresh mushrooms

1/2 lb. angel hair pasta, uncooked

2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).Add mushrooms the last 2 hrs. on low and the last hour on high.

COOK pasta or brown rice as directed on package about 15 min. before chicken is done(brown rice=start 45 minutes before chicken is done); drain. Serve topped with chicken mixture and parsley.