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