Two Recipes from a good friend who brought this over when our son was in the hospital.

Angel Chicken Pasta


6- skinless, boneless thin chicken breast
1/2cup butter
2- (.7oz) package dry Italian-style salad dressing mix
1cup- white wine
2- (10.75 oz) can condensed golden mushroom soup
8oz- cream cheese with chives
8oz- fresh sliced mushrooms
1- pound angel hair pasta

Preheat oven to 325 degrees
In a large saucepan, melt butter over low heat. Stir in the packages of dressing mix. Blend in wine and golden mushroom soups. 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 50 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.


Chocolate Chip Cake


1- box Yellow Cake Mix with pudding
1- small box instant chocolate pudding
3/4cup- oil
3/4cup- water
4- large Eggs - 1 at a time
1- 8oz carton sour cream
6 oz- package chocolate chips
(Sifted powdered sugar - optional)

Combine first 2 ingredients stirring with a wire whisk to remove lumps - add oil and next 3 ingredients - stir until smooth.

Stir in chocolate morsels - pour batter into a greased and floured 12 cup bundt pan

Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean

Cool cake in pan on a wire rack

Sprinkle with sifted powdered sugar if desired.