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Chicken Jerusalem Recipe

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This recipe for Chicken Jerusalem, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Foley
Added: Monday, March 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 oz.) package cream cheese
1 (1 oz.) package dry Ranch-style dressing mix
8 oz. sliced mushrooms
1 can artichoke hearts, quartered and drained
1 c. white wine

Directions:
Directions:
Preheat oven to 350F (175C). Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix, mushrooms, artichokes and wine. Blend until smooth, then pour over chicken. Bake for 1 hour, or until chicken is cooked through and no longer pink inside. Serve with rice or pasta.

 

 

 

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