what is not to like

Ingredients

Chicken breasts (450g)
Cream of mushroom soup (1 can)
Italian dressing mix (1 packet)
Cream cheese (100g)
Butter (1 tbsp)
Chicken broth (1 cup)
White rice (1 cup)

Instructions

Place chicken in baking dish.
Heat soup, Italian dressing mix, cream cheese, and butter in a saucepan until blended.
Pour over chicken, bake at 190°C for 30 minutes.
Cook rice in chicken broth.
Serve chicken over rice.

Recipe from Mitzi Dickerson/Pinterest​

 

[Inferno4256]

sorry but what is Italian dressing mix in a packet?. Is that another american thing

 

[Littleboy8]

Looks yum and such an easy recipe and I love cream cheese and chicken together thanks b.b.

 

[Gaena]

sorry but what is Italian dressing mix in a packet?. Is that another american thing

Packets of Herbs sold by Spencers in most Supermarkets include Italian mix, this could be a substitute when mixed with the other wet ingredients, happy to be told I am wrong if another SDC member has a different / better idea?

 

[Irene Anthony]

Thank you for another delicious recipe

 

[Clancieblue]

sorry but what is Italian dressing mix in a packet?. Is that another american thing

Mixed herbs.

 

[Babybird]

Ingredients​

Single Batch (1/4 cup, salad for 4 servings)​

• ▢2 tbsp extra virgin olive oil
• ▢1 tbsp red or white wine vinegar (Note 1)
• ▢2 tsp freshly grated parmesan (Note 2)
• ▢1 tsp sugar (any)
• ▢1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
• ▢1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢1/8 tsp red pepper flakes (Note 3)
• ▢1/4 tsp salt
• ▢Freshly ground pepper

Big Batch to Keep (1 1/4 cups)​

• ▢2/3 cup extra virgin olive oil
• ▢1/3 cup red or white wine vinegar (Note 1)
• ▢2 tbsp freshly grated parmesan (Note 2)
• ▢1 1/2 tbsp sugar (any)
• ▢3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
• ▢1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢3/4 tsp red pepper flakes (Note 3)
• ▢1 tsp salt
• ▢1/2 tsp freshly ground pepper

Cook ModePrevent screen from sleeping

Instructions​

• Place ingredients in a jar and shake well until combined.
• Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
• Keep in the refrigerator for up to 2 weeks.
• For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.

Recipe Notes:​

1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.

2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!

3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!

4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!
O

Mixed herbs.

r you can buy ready made from Woolworths

 

[Babybird]

You

Packets of Herbs sold by Spencers in most Supermarkets include Italian mix, this could be a substitute when mixed with the other wet ingredients, happy to be told I am wrong if another SDC member has a different / better idea?

can in dry ingredients or ready made at Woolworths or here is how it's made.

Ingredients​

Single Batch (1/4 cup, salad for 4 servings)​

• ▢2 tbsp extra virgin olive oil
• ▢1 tbsp red or white wine vinegar (Note 1)
• ▢2 tsp freshly grated parmesan (Note 2)
• ▢1 tsp sugar (any)
• ▢1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
• ▢1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢1/8 tsp red pepper flakes (Note 3)
• ▢1/4 tsp salt
• ▢Freshly ground pepper

Big Batch to Keep (1 1/4 cups)​

• ▢2/3 cup extra virgin olive oil
• ▢1/3 cup red or white wine vinegar (Note 1)
• ▢2 tbsp freshly grated parmesan (Note 2)
• ▢1 1/2 tbsp sugar (any)
• ▢3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
• ▢1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢3/4 tsp red pepper flakes (Note 3)
• ▢1 tsp salt
• ▢1/2 tsp freshly ground pepper

Cook ModePrevent screen from sleeping

Instructions​

• Place ingredients in a jar and shake well until combined.
• Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
• Keep in the refrigerator for up to 2 weeks.
• For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.

Recipe Notes:​

1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.

2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!

3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!

4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!

 

[Babybird]

Looks yum and such an easy recipe and I love cream cheese and chicken together thanks b.b.

It's nice glad you like it

 

[Babybird]

sorry but what is Italian dressing mix in a packet?. Is that another american thing

Ingredients​

Single Batch (1/4 cup, salad for 4 servings)​

• ▢2 tbsp extra virgin olive oil
• ▢1 tbsp red or white wine vinegar (Note 1)
• ▢2 tsp freshly grated parmesan (Note 2)
• ▢1 tsp sugar (any)
• ▢1/8 tsp garlic powder (or 1 small garlic clove minced, if using within 3 days)
• ▢1/8 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢1/8 tsp red pepper flakes (Note 3)
• ▢1/4 tsp salt
• ▢Freshly ground pepper

Big Batch to Keep (1 1/4 cups)​

• ▢2/3 cup extra virgin olive oil
• ▢1/3 cup red or white wine vinegar (Note 1)
• ▢2 tbsp freshly grated parmesan (Note 2)
• ▢1 1/2 tbsp sugar (any)
• ▢3/4 tsp garlic powder (or 2 garlic cloves minced, if using within 3 days)
• ▢1/2 tsp each dried basil , oregano and parsley (or a mix of choice)
• ▢3/4 tsp red pepper flakes (Note 3)
• ▢1 tsp salt
• ▢1/2 tsp freshly ground pepper

Cook ModePrevent screen from sleeping

Instructions​

• Place ingredients in a jar and shake well until combined.
• Adjust sugar, salt and pepper to taste. For less tang, add more olive oil, for more tang, add more vinegar.
• Keep in the refrigerator for up to 2 weeks.
• For the Single Batch, this makes just over 1/4 cup and is enough to dress 3 handfuls of leafy greens.

Recipe Notes:​

1. I like to make this with red wine vinegar because the colour is the same as what's sold in bottles at the supermarket. But there is no difference in flavour whether you use white or red.

2. Freshly grated parmesan dissolves better. If you use store bought, it must be a finely grated one, not the course parmesan otherwise you'll have little grainy bits throughout your dressing. Same flavour, different texture!

3. This is not so much about the heat, it's about getting little flecks of red in the dressing. Again so it looks like what you buy from the supermarket and get at fancy restaurants!

4. Use this to dress a simple leafy green salad, or for a more substantial salad. Also fantastic with steamed and roasted vegetables!
Or ready made from Woolworths

 

[Taurusgirl]

I Have made this recipe and I used Italian herbs from jar in mine and it turned out really well along with the cream cheese ( Philly) butter and mushroom soup which I just heated up to melt everything then poured it over chicken breasts and cook for 30 minutes @190deg . Serve with the rice cooked in stock . It was yum

 

[Babybird]

I Have made this recipe and I used Italian herbs from jar in mine and it turned out really well along with the cream cheese ( Philly) butter and mushroom soup which I just heated up to melt everything then poured it over chicken breasts and cook for 30 minutes @190deg . Serve with the rice cooked in stock . It was yum

You can use either but it's versital you can adapt it and it's an easy recepie.
Thanks for the feedback