This really is called "Mom's Gooey Chicken" and has been for 40 years. I found this recipe in a newspaper in the late 60's and have been making it since, but not so much as in the first 10-15 years because now we pay a little more attention to what we eat, not just how good it tastes! My kids make it and my grandchildren know and love it. It is a real "Family Recipe". Because of the Cream of Mushroom Soup and the Cream Cheese in it, I don't make it so much any more but it is still something we all love, a comfort food, and I made it tonight for dinner with fluffy basmati rice and some fresh asparagus. So, if you are hungering for some good old fashioned comfort food - give this one a try. I used bone-in chicken breast just because we prefer our chicken with bones when possible as it is more flavorful but boneless works really well also. (and I took the skin off before cooking)
1 Envelope Dry Italian Salad Dressing Mix
2 T. oil
4 Chicken Breast Halves (or boneless, skinless)
1 Can mushroom soup
1 4-oz pkg whipped cream cheese
1/3 C. Dry white wine
- Combine 1/2 of the salad dressing and oil in a large skillet. Add chicken and brown slowly on both sides until golden.
- Place chicken in a 13 x 7 in. baking dish.
- Combine the soup, remaining salad dressing mix and cream cheese in a small bowl and blend well.
- Stir in the wine and then spoon over the chicken.
- (You may refrigerate at this point if wanted but add 30 minutes to cooking time when taken from refrigerator)
- Bake at 350 degrees for 45 minutes. Serve over rice. Makes 4 servings.
Sounds heavenly!
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