This recipe has been around a long time in various versions and can be made much easier & faster. There is no need to bake the chicken. I cut up boneless skinless chicken breasts into bite-sized pieces. I sprinkle the pack of Italian dressing seasoning over them in the pan and saute until no longer pink. I deglaze the pan with a little white wine (1/4 cup) and add the golden mushroom soup and cream cheese. I thin out the sauce with chicken broth, add veggies if I want and serve over linguine. I do away with the butter and all the other steps. It's much faster and dirties fewer pans.
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This recipe has been around a long time in various versions and can be made much easier &...