Preheat oven to 350 degrees. Spray a baking dish large enough to hold all the chicken with non-stick spray. Arrange chicken in dish and brush with melted butter. Sprinkle with dry salad dressing mix and salt and pepper. Bake for 30-40 minutes. Meanwhile, mix soup, wine, cream cheese and onion in a small saucepan with a whisk over low heat until smooth. (I also added some milk). After the 30-40 minutes are up, pour soup mixture over chicken and bake another 30-60 minutes. I served this with cream of chicken Minute rice and the extra sauce and it was good to the last drop! Posted to EAT-L Digest by Patricia Williams
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|Serving Size: 1 Serving (1487g)|
|Recipe Makes: 1|
|Calories from Fat: 2045 (68%)|
|Amt Per Serving||% DV|
|Total Fat 227.3g||303 %|
|Saturated Fat 74.2g||371 %|
|Monounsaturated Fat 85.3g|
|Polyunsanturated Fat 45.4g|
|Cholesterol 830mg||255 %|
|Sodium 3560.5mg||123 %|
|Potassium 2397.8mg||63 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 35.9g|
|Protein 189.8g||271 %|
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Calories per serving: 3003
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