This cream sauce is a perfect example of a rich, luxurious dish that has been lightened up.
8 skinless, boneless chicken breasts
1/2 envelope dry Italian dressing mix
4 ounces fat-free cream cheese
1 (10 3/4-ounce) can fat-free cream of mushroom soup
1/2 cup chopped green onion (scallion) stems (green part only)
1/3 cup dry white wine
How to Make It
Preheat the oven to 350° F.
Lay the chicken breasts in a 2-quart baking dish coated with nonstick cooking spray. In a microwave or small pot, heat the Italian dressing mix, cream cheese, and soup, stirring until well-blended. Add the green onion stems and wine. Pour the sauce over the chicken and bake for 1 hour.
My fiance and I liked this dish. It's quick & easy to make and the sauce was yummy over rice. Tonight we'll have leftovers with orzo. I'll make this again when I'm in the mood for simple comfort food. I would note that I cut the cook time to 45 minutes for 5 breasts.
This chicken tasted great and smelled even better while it was cooking! I made it with only 4 chicken breasts because there are only 2 of us and served it with rice to soak up the extra delicious sauce. Other than that, I followed the instructions exactly and was extremely pleased, especially considering how easy it was to make.
Wow, this was super good! Very comforting and rich tasting. Even my incredibly picky 5 year old loved it! I cooked it in a crock pot all day and then served it over egg noodles, it is delicious and SO easy! What a great new standard family meal this is!
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