• Cream Cheese Chicken (Oven)

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    • 1 x Frying chicken, cut up, (I used 4 large bone-in chicken breast halves)
    • 6 ounce Light cream cheese, cut into chunks, (neufchatel cheese)
    • 2 Tbsp. Butter or possibly margarine
    • 1/2 c. Dry white wine Salt and pepper
    • 2 Tbsp. Good Seasons Italian salad dressing mix
    • 1 can Condensed cream of mushroom soup, (all I had was cream of chicken)
    • 1 Tbsp. Minced onion


    1. Preheat oven to 350 degrees. Spray a baking dish large sufficient to hold all the chicken with non-stick spray. Arrange chicken in dish and brush with melted butter. Sprinkle with dry salad dressing mix and salt and pepper.
    2. Bake for 30-40 min. Meanwhile, mix soup, wine, cream cheese and onion in a small saucepan with a whisk over low heat till smooth. (I also added some lowfat milk). After the 30-40 min are up, pour soup mix over chicken and bake another 30-60 min.
    3. I served this with cream of chicken Minute rice and the extra sauce and it was good to the last drop!

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