8 chicken breasts
1 can (8 oz.) sliced mushrooms, drained
1 whole bay leaf (remove before serving)
1 can (14 oz.) whole peeled tomatoes
1 bottle (8 oz.) Kraft Zesty Italian dressing
1 env. onion soup mix
1 tsp. oregano
1 c. dry white wine
1 can (4 oz.) chopped ripe olives

Preheat oven to 350 degrees. Arrange chicken in a large buttered baking pan, 9 x 12 inches. Top chicken with mushrooms, tomatoes, bay leaf and olives. Combine salad dressing, wine, onion soup mix and oregano and pour over top. Bake uncovered for 1 1/2 hours. Baste if necessary. Serve with broad or medium noodles.