In a bowl mix cream cheese 8 oz., 2 chopped green onions ,4 or so chopped mushrooms, 1 teasp garlic powder or 1 clove minced garlic. 1 Tbsp. worchestershire sauce. stir and pack into each of 4 chicken breasts that has been sliced open almost through.(looks like a taco) sprinkle each chicken breast with onion powder and seasoning salt. Wrap 1 whole slice of bacon around each breast.Lay in a foil lined baking dish.Bake uncovered at 350* for about 20-25 minutes. Poor on some bbq sauce and grated swiss cheese. and bake another 5- 10 minutes till done. Very simple and tastes sooo fancy. Good luck.

DH's fav is oven fried chicken,but he likes this too. Goes with any side.

http://www.skinnytaste.com/mustard-h...icken-breasts/

Quilty-Louise - I would appreciate seeing your recipes!

Soupy Chicken

2 chicken breasts
1 can any "cream of" soup
2 can s of water
1 package Lipton onion soup mix
2small onions chopped

Spray 9x9" pan with "Pam" type oil. Pour in dry rice. Set breasts on top. Mix all other items in a separate dish, pour over rice/chicken. Bake 2 hours at 325. (I like to add thawed frozen vegetables on the chicken and rice, before soup mix, to make it dinner in a dish style.)

Sorry that is bake at 375 not 350. Also I like to pound the chicken then fill and roll it after slicing in half.

I think because the chicken is flattened and the temp is high that is why this recipe works....

Here is a link to a similar recipe that uses similar temps and times.... hope this helps. http://www.tasteofhome.com/recipes/pesto-olive-chicken

LavenderBlue as you requested.

Pasta and Chicken
Serving size can be adjusted according to number of servings needed.
Figure 1 full boneless, skinless chicken breast per person. More chicken
can be added if wanted.

Ingredients:
1 chicken breast per person
1/8 tsp. Black Pepper
¼ tsp.Mrs. Dash original
1/8 tsp. Mrs. Dash Southwest chipotle (optional)
1/8 tsp. Poultry Seasoning (optional)
Italian dressing to taste (1-3 tablespoons according to amount of chicken
to be cooked)
Parmesan Cheese
Bow tie or spaghetti (any pasta noodle will work)
Roma Tomatoes (optional)

Prepare
Bring water to boil in pot, add about ¼ tsp of cooking oil or Italian dressing
to water, add pasta.
Cut chicken into bite size pieces.
In a skillet (select a skillet size that will hold the amount of chicken you cut),
pour 1-3 tablespoons of Italian dressing and all seasonings add cut chicken.
Cook chicken until brown and cooked thoroughly.

Serve
On plate add serving of pasta, spoon chicken over top, add tomatoes (optional)
Italian dressing to taste, sprinkle Parmesan on top (to taste).
Additional meal idea: serve toasted garlic bread and/or a salad.
This has been a family favorite for OVER 20 years. Hope you and your family
enjoys it as much as mine has.

****************

CHEESY MEXICAN CHICKEN

1-2 BONELESS, SKINLESS CHICKEN BREAST OR
CHICKEN BREAST TENDERLOINS PER PERSON
(or 4 for 2 people)
1 CAN CREAM OF CHICKEN SOUP
1 BAG (16oz) SHREDDED CHEDDAR CHEESE
(set aside approx. 6-8oz cheese)
1 OR 2 PACKS OF TACO SEASONING MIX
3-4 CUPS MILK
1 to 1-1/2 BAGS FRITOS CORN CHIPS
1-2 BOXES RICE O RONI CHICKEN FLAVOR

Preheat oven to 350.
In a large bowl mix ALL ingredients together, EXCEPT
for chicken, fritos corn chips and Rice o Roni.
Rinse chicken and remove any excess fat (if needed)
In 9x13 (or larger) baking pan use non stick spray on
sides and bottom.
Place chicken in baking dish, pour mixture over chicken
to cover completely. Pour fritos corn chips over top, cover
with foil and bake until chicken is done
(approx. 50-90 minutes depending on how much chicken is used)

Make Rice o Roni (according to directions)approx. 20-30min.
prior to chicken being done. Set aside.

When chicken is done remove foil from baking dish and sprinkle
remainder of cheese over top, place back in oven until melted.

Serve over the rice (Rice o Roni chicken flavor is a family favorite).

***CLEAN OVEN TIP***
Prevent the mess I usually make and place baking dish on a cookie
sheet, lined with parchment paper. I sometimes forget to do this and
end up with a mess in the bottom of the oven to clean.

1 can cream of chicken soup mixed with 1 pkg. dry ranch dressing. Pour over chicken breasts (not frozen) in crockpot. Serve on mashed potatoes or cooked noodles.

Okay, I would never cook chicken from frozen but when DSIL was in hospital, a neighbour brought over a fabulous casserole made with leftover chicken--a cup or two of chopped cooked chicken, some frozen veggies thawed (or leftovers) a can of cream of chicken soup. (and when I tried to replicate it I added about a cup of shredded cheese) Put all in a casserole and put in a 400 degree oven for about 1/2 hour to heat thru. Then top with a cup of bisquicik mixed to the package directions and bake for the required time. OMG it was fabulous!! The DGkids ate their "I don't like that" words!!

My family loves this one!
Buttermilk Chicken
3-4 boneless skinless breast
4 TBS butter
flour seasoned with salt and pepper
1 1/2 cups buttermilk, divided
1 can cream of chicken soup

Preheat oven to 375
melt butter in 9x13 baking dish
cut breasts into 4-5 pieces
dip chicken in 1/2 cup buttermilk, then in flour and place in pan
bake 40 minutes
mix can of soup and remaining 1 cup buttermilk, warm up 2-3 minutes in microwave and pour over chicken
bake about 20 minutes more

serve with rice or noodles

Tastes great leftover! I thaw out frozen breasts in buttermilk And then discard the buttermilk. The buttermilk tenderizes the chicken.