Title: Cream Cheese Chicken (Oven)
Categories: None
Yield: 1 Servings

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

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 on Dec 17,
1997