I tried the original recipe in the Fix-It and Forget-It cookbook, found it very bland, and spiced it up with garlic. That helped make it edible for my family and I. If I were to make this meal again, I would experiment with sun-dried tomatoes and substitute the cream cheese with ricotta or another soft Italian cheese.

Ingredients

4 boneless, skinless chicken breasts
1 envelope dry Italian dressing mix
1/4 cup water
8 oz. package of cream cheese, softened
14.5 oz. can cream of mushroom soup
3 cloves crushed garlic
1/2 cup fresh mushrooms, sliced (optional)
3-cheese Parmesan blend

Directions

1. Place the chicken in the slow cooker.
2. Combine salad dressing mix and water. Then pour over chicken and cook on Low for 3 hours.
3. Combine the cheese and soup until well blended. Add the mushrooms before pouring over chicken.
4. Cook on Low for one hour, or until chicken juices run clear.
5. Serve with egg noodles fettucine. Garnish with 3-cheese blend.

The Chicken Bruschetta Bake is a snap to make. Cut up the chicken ahead of time, and you’ll have dinner in the oven in less than 10 minutes. To add more zest to this casserole, I substituted the plain diced tomatoes with the roasted garlic and onion version. Then I sprinkled a 3-cheese blend on the topmost layer. The combination of the garlic, Asiago and Romano was superb.

Ingredients

1 (14.5 ounce) can diced tomatoes, undrained
1 (6 ounce) package Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 cup Shredded Mozzarella Cheese
DiGiorno Shredded Parmesan, Romano and Asiago Cheese Blend, to taste

Directions

1. Preheat oven to 400 degrees F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
3. Bake 25 to 30 min. or until chicken is cooked through.

Yield: 6 servings

Source: Yahoo! Food

Ingredients

2 cups tortilla chips, crushed
1/4 tsp. garlic salt
1/8 tsp. pepper, freshly ground
1/4 tsp. oregano
1/8 tsp. paprika
2.5 - 3 lbs. chicken pieces for frying

Directions

1. Place crushed tortilla chips, garlic salt, pepper, oregano and paprika in a large plastic bag. Shake well and set aside.
2. Rinse chicken pieces thoroughly in warm water. Coat each piece, one at a time, by placing it in the tortilla bag and shaking well until covered.
3. Place chicken, skin side up, in a lightly greased 9×13 inch baking dish.
4. Bake at 375º for 1 hour or until tender.

Serves 4