Italian Chicken*** (Nbjv85b)

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)