Recipe - Cream Cheese Chicken (Oven)

1 Frying chicken; cut up, (I
used 4 large bonein
chicken breast halves)
6 ounce Light cream cheese; cut into
chunks, (neufchatel cheese)
2 tablespoon Butter or margarine
One half cup Dry white wine
Salt and pepper
2 tablespoon Good Seasons Italian salad
dressing mix
1 cn 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 nonstick spray. Arrange chicken in dish and brush with
melted butter. Sprinkle with dry salad dressing mix and salt and pepper.
Bake for 3040 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 3040 minutes are up, pour soup mixture over chicken
and bake another 3060 minutes.

I served this with cream of chicken Minute rice and the extra sauce and it
was good to the last drop!

Posted to EATL Digest by Patricia Williams pie@GOODWILL.ORG on Dec 17,
1997