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| 1 | tablespoon | salad dressing mix, italian | dry |
| 2 | tablespoons | butter | or margarine, melted |
| 3 | wholes | chicken breasts | split |
| 1 | can | soup, cream of mushroom | undiluted |
| 3 | ounces | cream cheese | softened |
| 1 | tablespoon | chives | chopped |
| 1/3 | cup | sauterne wine | |
| 1 | cup | minute rice |
Reserve 1/2 tsp salad dressing mix.
In large skilet combine butter and dressing mix, add chicken and brown slowly until golden.
Place in 9x13 inch baking dish.
Blend soup, cream cheese, chives, and sauté.
Spoon over chicken.
Bake uncovered at 325 degrees for 1 hour. Baste with sauce occasionally.
Serve over rice which has been cooked in water to which the reserved 1/2 teaspoon salad dressing mix has been added.
| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 13.0g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 799mg | 33% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 14% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include...
Worked out great. Never made them before. Noted that next time I'll use medium heat to brown and low to finish them off. First round turned out a bit overdone. Was using a ceramic cooktop.
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