Chicken Jerusalem I Recipe -
Chicken Jerusalem I Recipe

Chicken Jerusalem I

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"Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

This is a wonderful dish especially when served over rice and a side of vegetables!! I have prepared this for guests and they have compared it to fine dining...little did they now it only took only 20 minutes to prepare!! My 5 year old loves it too!!

Most Helpful Critical Review
Dec 21, 2008

HELPFUL TIPS NOT MENTIONED: I've read all the reviews, have made this myself for several years now, and have learned a few things. When using ranch packages, the sooner you mix, cook, and eat ...the more you "taste" the ranch. The longer it has to blend into the rest of the ingredients, the more it'll taste like a traditional chicken jerusalem. I make mine in the morning (mix ingredients on stovetop then onto the chicken) & cook when husband comes home (only needs 45 minutes)! With that said, it is wise to only use half a package of ranch. Cutting down the white wine to 1C makes it perfect for us. While quality of the wine makes a difference, I use dirt cheap and have wonderful results. It's great to have a recipe you can put together so quickly and make all in one casserole dish! Perfect for those days you're very busy or not wanting to make a big fuss over dinner. The chicken comes out so super tender! Great with stuffing and salad, or sometimes we serve with diced potatoes, and there's plenty of sauce to serve it over pasta and rice! Another recipe that is very similar and quick (and not as powerful) is: Wine Sauce Chicken from this site! I prefer that one and my husband prefers this one! So they're both keepers!

Mar 03, 2007

Wow! This is an awesome sauce. I've been looking to recreate a chicken shells recipe from our office caterer (she won't reveal any of her recipes) and this did it. I made the sauce subbing italian dressing mix for the ranch mix and decreased the wine by 1/4 cup and added 1/4 cup chicken broth. I added a little of the sauce mix to 1 1/2 cup shredded chicken just until moist then also stirred in about 1/2 cup mozzerella. I used this mixture to stuff pasta shells and poured the remaining sauce over everything. I baked at 350 degrees for about 30 minutes. It was fabulous. I served it for a birthday party and even the pickiest eater went back for seconds. This is definately a favorite.

Nov 18, 2003

We thought this recipe was okay, but it was not a hit at our house. The ranch, wine and soup all seemed to compete for the primary flavor and did not compliment well.

Jun 16, 2005

OH MY GOD!!!! This dish is 2 die for! The sauce was sooooo yummy! I can't stop thinking about how deliciously rich this sauce turned out!!!! I think it would be delicious served over shrimp or lobster. I changed a few things: 1 cup of white cooking wine, a little less cream cheese (low fat), half a pack of ranch soup mix, and 2 cloves of garlic blended into the sauce. I also used golden mushroom soup, which gave it a gorgeous golden hue. So good, and so easy- and i'm only 14! My parents loved it, and i will make this so many more times! Serve with good, crusty bread to soak up the sauce. Definitely the best thing you might ever make!

Feb 14, 2003

We absolutely loved this dish! I added garlic to zing it up a little, and can't wait to experiment with other seasonings with this sauce. I am not sure why some reviewers had trouble with a strong wine taste. I thought it was just perfect. My only thought on the problem is that it may have been the wine they used. You should never use "cooking wine" or el cheapo wine in a sauce. If it isn't good enough to drink at the table, it isn't good enough for the sauce!

Mar 08, 2011

Hubby hated it, his coworkers couldn't even stay in the room when he reheated it because it smelled so bad, and I just thought it was "okay"

Apr 14, 2009

Served over Rotini pasta with salad and rolls. We really enjoyed this, even the two-year-old. (NOTE: the alcohol in the wine cooks out, making it safe for children). Thought the wine taste was a little overpowering; we used a cheap white wine, but think it would have been better with a really good white wine. Overall, it was fantastic!


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 37.1 g
  • 74%
  • Sodium
  • 1013 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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