Creamy Italian Chicken


Creamy Italian Chicken

Adapted from Taste of Home

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  • 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 1% milk
  • 3 cups uncooked egg noodles
  • 2 Tbsp minced fresh chives

  1. In a large skillet, saute the mushrooms in butter until tender. Remove mushrooms with a slotted spoon and keep warm; set aside

  2. 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 and reserved mushroom into skillet; heat through. Spoon mixture over the chicken.

  3. Cover and bake at 350 for 25-30 minutes or until a meat thermometer reads 170°.

  4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.

Main Course
Chicken