Creamy Italian Chicken
Ingredients
- 2 1/2 cups sliced fresh muchrooms
- 1 Tbsp butter
- 6 5 oz boneless, skinless chicken breasts
- 2 Tbsp Italian salad dressing mix
- 1 can cream of mushroom soup
- 6 oz chive and onion cream cheese
- 1/3 cup dry white wine or chicken broth
- 1/4 cup milk
- 1/2 cup chicken broth/stock
- 3 cups uncooked egg noodles
- 2 Tbsp minced fresh chives
Instructions
- In a large skillet, saute the mushrooms in butter until tender. Remove mushrooms with a slotted spoon and keep warm; set aside
- Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13×9 baking dish coated with non stick spray. Stir the soup, cream cheese, wine, milk, 1/2 cup chicken stock and reserved mushrooms into skillet; heat through. Spoon mixture over the chicken.
- Cover and bake at 350 for 25-30 minutes or until a meat thermometer reads 170°.
- Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.