1 pound skinless, boneless chicken breasts
2 (16 ounce) cans Italian-style diced tomatoes, undrained
1 (4 ounce) package cream cheese
6 ounces spaghetti sauce
1 (4 ounce) can cream of mushroom soup
1 (6 ounce) can tomato paste
3 tablespoons parsley, minced
1/2 teaspoon dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
1 tablespoon dried parsley
1/2 teaspoon dried basil leaves
1 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1/8 teaspoon dried Italian seasoning
salt and pepper to taste
1/2 teaspoon dried oregano (optional)
In a large bowl, mix chicken, tomatoes, cream cheese and spaghetti sauce. Mix together. Stir in cream of mushroom soup, tomato paste, parsley, basil, oregano, garlic, parsley, basil and rosemary. Season with Italian seasoning and salt and pepper. Cover and refrigerate overnight to allow flavors to blend.
Slice chicken breasts into thin strips and dice. Place strips in a large, shallow bowl. Heat a large skillet over medium heat. Slice strips bacon in half horizontally, leaving a 1/4 inch border. Cook one side to bottom of strip. Remove strips and cut each strip into 4 pieces. Divide strips among separate plates and spoon over chicken.
Arrange strips in a single layer on top of chicken. Return to skillet and heat over medium heat. Saute chicken strips for 5 to 6 minutes or until golden brown. Add cheese and cook over medium heat for about 10 minutes, stirring often. Top with sauce mixture, beans, tomato, basil, oregano, garlic, parsley, basil and rosemary. Return to the skillet over medium heat. Stir in the bread crumbs and spoon over chicken.