Chicken Jerusalem I Recipe

Ingredients
<br>- 6  skinless, boneless chicken breast halves
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 (8 ounce) package cream cheese
<br>- 1 (1 ounce) package dry Ranch-style dressing mix
<br>- 1 ¼ cups white wine
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
<br>step 3: Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.
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Ingredients
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 ¼ cups white wine

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
step 3: Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

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