| 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 |
tb |
Butter or margarine |
| 1/2 |
c |
Dry white wine |
|
|
Salt and pepper |
| 2 |
tb |
Good Seasons Italian salad dressing mix |
| 1 |
cn |
Condensed cream of mushroom soup; (all I had was cream of chicken) |
| 1 |
tb |
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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