2 pound Chicken; breasts, thighs — a
8 ounce Italian dressing — ( i used
14 1/2 ounce Tomato wedges — drained
1/2 cup Dry white wine
6 ounce Mushrooms — sliced drained
1 Onion soup mix
6 ounce Olives — drained pitted slic
8 ounce Linguine
14 ounce Artichoke hearts — drained a
Place chicken in a lightly greased 12x8x2″ baking dish (Pam works great). Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad dressing and wine; pour over vegetables and chicken. Sprinkle with the onion soup mix. Cover and bake @ 350 for 1 hr.or until the chicken is done. Meanwhile cook the linguine. When the chicken is done, spoon the juice and vegetables over the pasta and top with the chicken. ( Southern Living, Sept. 1991) I bet this would be great made ahead and letting the chicken marinade in the dressing and wine. It was good and good for you. Hope you enjoy. Jane (TN) FROM: JANE GASCHEN (NBJV85B)