| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | Frying chicken, cut up I | |
| used 4 large bone-in | ||
| chicken breast halves | ||
| 6 | oz | Light cream cheese, cut into |
| chunks neufchatel | ||
| cheese | ||
| 2 | T | Butter or margarine |
| 1/2 | c | Dry white wine |
| Salt and pepper | ||
| 2 | T | Good Seasons Italian salad |
| dressing mix | ||
| 1 | Condensed cream of mushroom | |
| soup all I had was | ||
| cream | ||
| of chicken | ||
| 1 | T | Chopped onion |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a baking dish large enough to hold all the chicken with non-stick spray. Arrange chicken in dish and brush with melted butter. Sprinkle with dry salad dressing mix and salt and pepper. Bake for 30-40 minutes. Meanwhile, mix soup, wine, cream cheese and onion in a small saucepan with a whisk over low heat until smooth. (I also added some milk). After the 30-40 minutes are up, pour soup mixture over chicken and bake another 30-60 minutes. I served this with cream of chicken Minute rice and the extra sauce and it was good to the last drop! Posted to EAT-L Digest by Patricia Williams <pie@GOODWILL.ORG> on Dec 17, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1978
Calories From Fat: 926
Total Fat: 104.6g
Cholesterol: 445.5mg
Sodium: 7714.3mg
Potassium: 2114.4mg
Carbohydrates: 35.1g
Fiber: 2.3g
Sugar: 6.7g
Protein: 193.5g