Chicken Carol

six to eight boneless chicken breasts

two packets dry Italian dressing mix         

two tablespoons margarine                     

two tablespoons oil      

two cans cream of mushroom soup

two eight-ounce tubs chive cream cheese

two cups white cooking wine

six cups cooked rice

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Preheat oven to 375.

In a large skillet or Dutch oven, combine margarine, oil and dressing mix over medium high heat. Add chicken and cook just until browned, which shouldn't take terribly long. (No, it won't be done in the middle, and that's as it should be.) Transfer chicken to a 9 x 13" baking dish and return skillet to stove. Pour wine, soup and cream cheese into skillet and stir until smooth. Pour over chicken. Bake for 35-45 minutes, until the top is browned and bubbly. Serve over hot rice.

Serves six to eight if nobody gets greedy.

Hint: if your guests aren't sticklers for presentation, you can speed things up a bit by using chicken tenderloins rather than whole breasts. Reduce baking time to 30 minutes.