Chicken Jerusalem I

Chicken Jerusalem I

116 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Angela Bacon
Recipe by  Angela Bacon

“Chicken breasts baked with a creamy white wine sauce. This quick and easy recipe is one of my husband's favorites. The taste far exceeds the preparation, which makes it one of my favorites, too!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. In a blender, combine the soup, cream cheese, dressing mix and wine. Blend until smooth, then pour over chicken.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and no longer pink inside.

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Reviews (116)

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Chef Joy

Chef Joy

HELPFUL TIPS NOT MENTIONED: I've read all the reviews, have made this myself for several years now, and have learned a few things. When using ranch packages, the sooner you mix, cook, and eat ...the more you "taste" the ranch. The longer it has to blend into the rest of the ingredients, the more it'll taste like a traditional chicken jerusalem. I make mine in the morning (mix ingredients on stovetop then onto the chicken) & cook when husband comes home (only needs 45 minutes)! With that said, it is wise to only use half a package of ranch. Cutting down the white wine to 1C makes it perfect for us. While quality of the wine makes a difference, I use dirt cheap and have wonderful results. It's great to have a recipe you can put together so quickly and make all in one casserole dish! Perfect for those days you're very busy or not wanting to make a big fuss over dinner. The chicken comes out so super tender! Great with stuffing and salad, or sometimes we serve with diced potatoes, and there's plenty of sauce to serve it over pasta and rice! Another recipe that is very similar and quick (and not as powerful) is: Wine Sauce Chicken from this site! I prefer that one and my husband prefers this one! So they're both keepers!



This is a wonderful dish especially when served over rice and a side of vegetables!! I have prepared this for guests and they have compared it to fine dining...little did they now it only took only 20 minutes to prepare!! My 5 year old loves it too!!



Wow! This is an awesome sauce. I've been looking to recreate a chicken shells recipe from our office caterer (she won't reveal any of her recipes) and this did it. I made the sauce subbing italian dressing mix for the ranch mix and decreased the wine by 1/4 cup and added 1/4 cup chicken broth. I added a little of the sauce mix to 1 1/2 cup shredded chicken just until moist then also stirred in about 1/2 cup mozzerella. I used this mixture to stuff pasta shells and poured the remaining sauce over everything. I baked at 350 degrees for about 30 minutes. It was fabulous. I served it for a birthday party and even the pickiest eater went back for seconds. This is definately a favorite.

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Amount Per Serving (5 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 21 g
  • 32%
  • Carbs
  • 9.7 g
  • 3%
  • Protein
  • 37.1 g
  • 74%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 1013 mg
  • 41%

Based on a 2,000 calorie diet



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Swiss Sherry Chicken


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Cranberry Chicken I