Cream cheese chicken (oven)

Yield: 1 Servings

Measure Ingredient
1 \N Frying chicken; cut up, (I used 4 large bone-in chicken breast halves)
6 ounces Light cream cheese; cut into chunks, (neufchatel cheese)
2 tablespoons Butter or margarine
½ cup Dry white wine
\N \N Salt and pepper
2 tablespoons Good Seasons Italian salad dressing mix
1 can Condensed cream of mushroom soup; (all I had was cream of chicken)
1 tablespoon Chopped onion

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@...> on Dec 17, 1997

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