Jerusalem Chicken

Recipe Created By: Robbie
Prep. Time: 0:55
Serves: 4

10.75 oz. can condensed cream of mushroom soup - low-fat okay
8 oz. cream cheese - low-fat okay
3/4 cup dry white wine
1/2 cup chicken broth
1 oz. pkt. ranch dressing mix
4 boned, skinned chicken breast halves - cut in 1" cubes

-In a blender, puree soup, cream cheese, wine, broth, and dressing mix.
-Lay chicken pieces in a 13" X 9" X 2" baking dish and pour mixture over top.
-If time permits, allow to marinade in the refrigerator for 1 hour.
-Bake in a 350 degree oven for 45 minutes.

Notes: Serve over linguini noodles or rice.

Make It A Meal: Serve with Peas'N'Mushrooms

(2) Visitor Comments:

• My family loves this recipe! I've made it without the white wine as I know absolutely nothing about buying wine for cooking or otherwise. The recipe is still great, but not quite as good as the original. A caterer used the original recipe at a Christmas party we attended.

• I made your recipe for Jerusalem Chicken tonight and my whole family loved it. This will definately be a regular on our menu. I think I will try it next time with the low fat cream cheese and the low fat cream of mushroom. I think the sauce is just wonderful. Thanks for this recipe, it great, I felt like a real cook!

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