This was a great dish! I changed a few things to suit our taste but overall it got rave reviews. Instead of the creamy salad dressing I used about 8oz. of plain non-fat yogurt. (This saves some of the calories) As someone else suggested, I also added a few more spices: cayenne pepper, crushed peppercorn, and a dash of garlic all mixed together. Then I crushed up Kashi Fire-Roasted Veggie Crackers and sprinkled them on top. I let that marinate in the fridge for an hour then baked at 375 for 50 minutes. DELICIOUS!

Absolutely delicious! I used Hidden Valley Buttermilk Ranch and Wishbone's House Italian dressings. It was very flavorful and moist. Thanks for a great recipe!

We love this recipe. I use ranch and it tastes just like we're getting it from a restaurant. My husband is very picky and almost didn't try it b/c he saw it marinating- it's now one of his favorite dishes. My daughter, who is not big on chicken, requests it as well.

Very tender and juicy chicken. I enjoy this recipe with just about any dressing. With thicker breasts, I put on medium high heat for 10 minutes each side.

My husband and I both really enjoyed this recipe. I marinated the chicken for 2 hours in ranch and roasted red pepper italian dressing. Yummy, will definitely be using this again!

This recipe was just ok for me. Since the weather was bad I used the marinade over the chicken breasts and just baked them instead of grilling them on the grill. I used zesty italian and bleu cheeze dressing. My sauce turned out very salty. Next time I will try a different dressing and grill them outside.

Mmmm! So good! We marinated the chicken overnight and it turned out SO tender. We will definitely make this recipe again.

Most recipes that call for "creamy salad dressing", without specifying a type, refer to Miracle Whip. So that's what I used. It was OK, but if I were to make it again, I would bake it. (with the sauce) I know it would be a lot more flavorful.

My husband is a dark meat guy, but as far as chicken breasts go, this is his favorite. I use Bacon Ranch, I even made a dipping sauce using the bacon ranch dressing and a little chicken stock, heated it on the grill till thick and bubbly. Yum!

This was excellent.....normally, Italian dressing stands out on marinades....which is quite boring to me........but the creamy ranch really broke up the normally overwhelming Italian dressing taste to become a very savory dish. Worked very well. Thank-you, Luann Charity, for a great recipe.This Will be made again.

This was very yummy! Will make again. Thanks!

i really enjoy it, the chicken stayed tender. thank you michelle:)

I've been using this recipe for years and it's still one of our favorites. The only thing we do differently is cook the chicken in all of the dressing at a low heat (275 degrees) for about 2 or 3 hours or until it browns. It comes out tender and we then use the left over cooked dressing to "dip" the chicken. This is our seven year old granddaughter's favorite, especially the dipping!

Wow! Very simple and easy. I did add a couple of scoops of minced garlic and used red pepper flakes. Very yummy and my picky family gobbled it up!

Loved this as did the entire family and they are picky! Very easy to make and very good.

mmmmmm fantastic! I made this recipe with President's Choice Salsa Ranch dressing and Zesty Italian dressing. The first time I made it I was a little disappointed with the taste...it was good, but not great. The second time I made it I used chicken cutlets instead of chicken breasts, doubled the cayenne pepper and added 1/4 - 1/2 tsp salt, 3 crushed garlic cloves, and a good sprinkling of parsley. I didn't have time to marinate it and I couldn't bbq with the snow, so I covered the chicken with 3/4 of the dressing and popped it in the oven uncovered at 375 degrees for about 45 minutes (turning half-way). I used the last 1/4 of the dressing to baste the chicken half way through cooking. It came out delicious!! I am not a huge chicken fan but this is some of the best chicken I have ever had. I can't wait to invite company over for dinner because I will definitely be making this recipe for them. It is going in my regular rotation!

Very good. Even my incredibly picky 8 yr old liked this. I used light dressing, and it still turned out great. Thanks for a good addition to the rotation of menus!