8 boneless skinless chicken breasts
1 oz. packet Italian dressing mix (dry)
~2 Tbs butter, margarine, or olive oil
1 can cream of mushroom soup
1/2 cup to 1 cup of dry white wine
1/2 small, round container of cream cheese (onion & chive or garden veggie)
Brown chicken breasts in butter (or whatever) and half the packet of dressing mix. Remove chicken from skillet. Add soup, wine, cream cheese, and remaining dressing mix. Stir over medium heat until smooth and well blended. Place breasts in a lightly greased baking dish. Pour soup mixture on top. Bake at 350 for about 45 minutes until top is brown and chicken is cooked through.
I usually use 4 breasts, but I don't bother to cut down the sauce recipe. What the heck do you do with half a can of mushroom soup? I usually make baked potatoes with this, and the extra sauce is yummy as a topping. I also use 98% fat free soup and reduced fat cream cheese with no obvious change in taste
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