Ingredients Jump to Instructions ↓

  1. 2-1/2 cups sliced fresh mushrooms

  2. 2 tablespoons butter

  3. 6 boneless skinless chicken breast halves (6 ounces each )

  4. 2 tablespoons Italian salad dressing mix

  5. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  6. 1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese

  7. 1/3 cup dry white wine or reduced-sodium chicken broth

  8. 1/4 cup fat-free milk

  9. 3 cups uncooked yolk-free whole wheat noodles

  10. 1 tablespoon minced chives

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet coated with cooking spray, saute mushrooms in butter until tender. Remove with a slotted spoon and keep warm; set aside. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Stir the soup, cream cheese, wine, milk and reserved mushrooms into skillet; heat through. Spoon over chicken. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 170°. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives. Yield: 6 servings.


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