Makeover Italian Chicken

• 2-1/2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 6 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons Italian salad dressing mix
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
• 1/3 cup dry white wine or reduced-sodium chicken broth
• 1/4 cup fat-free milk
• 3 cups uncooked yolk-free whole wheat noodles
• 1 tablespoon minced chives

1. In a
2. coated with cooking spray, saute mushrooms in butter until tender. Remove with a slotted spoon and keep warm; set aside.
3. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir the soup, cream cheese, wine, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.
4. Cover and bake at 350u0b0 for 25-30 minutes or until a thermometer reads 170u0b0.
5. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.

mushrooms, butter, chicken, italian salad dressing, condensed cream, chive, white wine, milk, uncooked yolk, chives

Taken from www.tasteofhome.com/recipes/makeover-italian-chicken/ (may not work)