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10 minutes
60 minutes
70 minutes
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1.25 cups white wine
- Preheat the oven to 350°F (175°C) for perfectly baked results.
- 1. Arrange the chicken breasts in a 9x13 inch baking dish. Blend together the soup, cream cheese, dressing mix, and wine in a blender until smooth. Pour the mixture over the chicken.
- Roast in the oven at 350 degrees F (175 degrees C) for about 1 hour until the chicken is fully cooked and no longer pink in the center.
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