Start by preheating your oven to 375°F. Grab a sheet pan or a shallow baking pan. Layer in a sheet of tin foil if you want a no mess option. This doesn't need to be on a greased surface, nor does it need to be on a rack.

Lay down your chicken breasts. For this recipe it really needs to be the broth infused frozen type, and it absolutely does not need to be thawed. It's fine if you want to use the loin-on type. Go ahead and lay out as many as you need. A little bit of space in between breasts is preferable but you don't need to fuss about it too much.

Now sprinkle over each breast some seasoning salt. Any flavor of seasoning salt is fine, and however much you have a personal preference for.

After the seasoning salt, squirt on some creamy dressing. Just about any flavor of creamy dressing will work for this. You want to give it enough of a squirtle that it can melt completely over the breast during cooking.

Now bake uncovered at 375°F for an hour. During baking time, the chicken will thaw and absorb both the seasoning salt and a goodly portion of the creamy dressing. Usually a little bit of dressing browns on the top, and this tastes perfectly fine, but if the sight of it really bugs you, add a little mound of shredded cheese during the last fifteen to twenty minutes of baking to give it a spiffier look.

If you do choose to bake the chicken breasts with a cover on, you're going to wind up with a cream gravy instead of absorption, and the chicken breast can turn out a little dry, so I don't really recommend doing that, unless you like a dryer breast with gravy in which case, do what you feel. In keeping with the too tired to fuss theme, serve it with leftover sides, microwaved sides, or with canned vegetables and toast.

Submitted by: Elph