Ingredients:
4 -6 bone in skinless chicken breasts
2 (10 2/3 ounce) cans cream of chicken soup
1/4-1/2 lb sharp cheddar cheese
1 (14 ounce) cans chicken broth
1 teaspoon garlic powder, to taste
salt and pepper
1/4 loaf French bread, sliced 1/2 thick
hot cooked rice
Directions:
Preheat oven to 375.
Place chicken breasts in a glass 9″ by 13″ baking dish.
In a bowl, mix the two cans of condensed soup with the can of chicken broth (I like to use the reduced fat/reduced salt type).
Pour mixture into baking dish, around chicken.
Sprinkle in the garlic powder, salt and pepper (or you can mix it into the broth mixture).
Slice cheddar cheese 1/4 inch (or less) thick, and place slices over chicken breasts, covering as much as you can.
Bake in preheated oven 50 minutes or until chicken is done (no longer pink).
Prior to serving, (if desired) place slices of bread around the chicken to soak up the cheese/chicken sauce. Serve with rice, as suggested by the review–it’s great this way!
Servings: 4-6
Time preparation: 5 min.
Time total: 55 min.