3 bone-in chicken breast halves, separated
3 onions, chopped
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup canned tomato soup
1 tablespoon white wine
1/2 cup evaporated milk
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon seasoning salt
4 cups sour cream
1/2 cup sour cream
salt and pepper to taste
1 tablespoon lime juice
1/2 tablespoon melted butter
In a large bowl, combine diced meat, onion, garlic powder, Italian seasoning, tomato soup, & wine. Seep into oven and continue to bake 6 minutes.
In a small saucepan over medium heat, warm the water enough to cover the meat. Place stock over water and bring to a boil.
Stir in drained stock and skinned chicken. Reduce heat to low, cover, and simmer until meat thickens, 15 to 20 minutes.
Lower heat to medium setting, stir in milk and cook 3 minutes. Stir in chicken. Simmer until thickened, 5 to 10 minutes.