Creamy Italian Chicken

This is one of our favorite dinners. It is in our church cookbook and I happened across it one day when I wanted something different for dinner.  It was a huge hit with Brad and the kids, so it has become a staple.  I've even mixed up quite a bit of the spices and keep them, already prepared, in a half-pint canning jar in my spice cabinet.

1/2 tsp oregano
1/2 tsp salt {I only use 1/8 tsp or leave it out all together}
1/4 tsp EACH garlic powder, onion powder, parsley, sugar
1/8 tsp EACH dried basil, black pepper, thyme, celery salt
6-8 chicken breasts {I use boneless-skinless}
1 cup water
1 (8-oz) pkg. cream cheese
1 can cream of chicken soup
1 (16-oz) pkg angle hair pasta, cooked and drained

Combine all spices in small bowl, set aside. In 5-quart crock pot, place half of the chicken breasts. Sprinkle half of spice mixture over chiken in crock pot. Repeat with remaining chicken and spices. Pour water around edges of crock pot. Cover and cook on low for 8 hours {I cook on high for 4 - because I canNOT think about dinner before noon}. One hour before serving, soften cream cheese in microwave for 45 seconds or until creamy when stirred. Add chicken soup, blend well. Pour over chicken in crock pot and continue cooking for one hour or until sauce is heated through. {I turn my crockpot to low for this hour - so I guess I actually cook it on high for 3 hours and low for the 4th hour}. **Cook pasta according to package directions and place in 4-quart baking dish (15 x 10 x 2). Place chicken breasts on top of pasta and cover with sauce. Garnish w/fresh chopped parsley. Serves 8-10.

**We cook the pasta then shred the chicken in the crockpot and place it over the pasta on individual plates.  I'm not so big on dirtying up another dish for a family dinner.