Cheesy Baked Chicken Breasts

This is a recipe I just made up on the spot when I didn’t have a lot of time or options for dinner. The boys loved it and the sauce can be spooned over the vegetables you serve with this as well! Simple, filling comfort food.

Serves 2


4 boneless skinless chicken breast filets (1 filet is a half breast)
10 1/2 oz can of cream of chicken soup
1/3 cup milk
1 cup cheddar or jack cheese, shredded
1/2 cup breadcrumbs, plain or seasoned
Italian seasonings mix (if using plain breadcrumbs)

Preheat oven to 350
Mix soup and milk in separate bowl until well blended. It should be thick, not runny. Decrease milk if needed
Place chicken filets in a lightly greases 13×9 pan
Spoon soup mix over each of the breasts. Keep it all on the filets if you can!
Spread cheese evenly over the soup
Sprinkle breadcrumbs evenly across the cheese
Lightly season with Italian seasoning
Cover with aluminum foil and bake for 45-55 minutes

The soup, cheese and breadcrumbs will run off the breast while cooking and form a delicious cheesy sauce to top the filets and any steamed vegetables with!


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