Italian Chicken

I couldn't get a good picture of this one...guess you'll have to make it to see what it looks like. This chicken dish whips up really fast and the mushrooms have a really nice flavor. Double the recipe if you are making more than 3 servings.

Italian Chicken

1 cup sliced fresh mushrooms

1 T. butter

2-3 chicken breasts (one per person)

2 T. Italian salad dressing mix

1/2 recipe GF cream of chicken soup (or 1/2 can cream of chicken soup)

4 oz. (1/2 carton) spreadable chive and onion cream cheese

3 T. chicken broth

2 T. milk

2 cups uncooked GF noodles

Minced chives for a garnish

In a large skillet, saute mushrooms in butter until tender. Remove and keep warm; set aside.

Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 8x8 pan coated with cooking spray. Stir the soup, cream cheese, chicken broth, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.

Cover and bake at 350 for 25-30 minutes or until done.

Meanwhile, cook the noodles and drain. Serve with the chicken; sprinkle with chives.