Party Chicken Bake
Yield
3 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
salad dressing mix, italian
dry |
* |
| 2 | tablespoons |
butter
or margarine, melted |
|
| 3 | wholes |
chicken breasts
split |
*
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
chives
chopped |
|
| ⅓ | cup |
sauterne wine
|
* |
| 1 | cup |
minute rice
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
salad dressing mix, italian
dry |
* |
| 3E+1 | ml |
butter
or margarine, melted |
|
| 3 | wholes |
chicken breasts
split |
*
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 15 | ml |
chives
chopped |
|
| 79 | ml |
sauterne wine
|
* |
| 237 | ml |
minute rice
|
Directions
Reserve ½ teaspoon 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 ½ teaspoon salad dressing mix has been added.
