6-10 pcs boneless chicken breast
2 cans cream of mushroom soup
2 cans Petite diced tomatoes (you can use ones with green chilies for an extra punch)
1 pkg BLT Dip Mix
1 box Penne Pasta
Put frozen chicken breast in bean pot. Add a few tbls. of cooking Oil or olive oil to moisten chicken. Add cream of mushroom soup,
diced tomatoes, BLT mix and stir.
Cover and bake at 350 about 1 hour to 1 1/2 hour. (remove lid after 30 minutes and continue baking until chicken is done.
Boil Penne Paste on stove top or in microwave until done. Drain and spoon Tuscan Chicken over pasta and serve with warm French bread. To make it a true Tuscan Dinner sprinkle black olives over chicken mixture right before serving.