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Makeover Italian Chicken

Simple ingredient substitutions add up to a tasty makeover that boasts only about half the fat and a fourth fewer calories than the original. We like math that’s that easy! Sarah Klier - Grand Rapids, Michigan
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings


  • 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


  • In a large nonstick skillet coated with cooking spray, saute mushrooms in butter until tender. Remove with a slotted spoon and keep warm; set aside.
  • 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.
  • Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
  • Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.
Nutrition Facts
1 each: 417 calories, 16g fat (8g saturated fat), 133mg cholesterol, 860mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 41g protein.
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