This recipe is really quick to make. It's what I call the "Poor Man's Version of CCB" It's yummy though!
4 boneless, skinless chicken breast
1 can Campbells Cream of Mushroom Soup (per 4 servings)
Shake-n-Bake for chicken
1/2 pound shaved baked ham
1/4 pound chunk of mozzarella cheese
4 cups of various shredded cheeses (whichever you like)
Put chicken into a Shake-n-Bake bag and shake it until the chicken is covered. Place a slice of ham and 1 to 2 slices of mozzarella on one side of each breast. Fold over the other side of the breast and place it in a baking dish. Repeat for remaining chicken breasts. Now sprinkle 2 cups of shredded cheese over the chicken. Spoon the soup over chicken then cover with foil and bake at 350 for approximately 30 minutes or until the chicken is done. Remove the foil and sprinkle 1 cup of cheese over the entire dish. Bake for 5 more minutes. Now spoon more sauce over chicken and sprinkle more cheese over it. Serve and enjoy!
Get some Japanese Panko breadcrumbs, If you can't find those, substitute Progresso Plain or Seasoned breadcrumb. Salt and pepper if you don't use the seasoned breadcrumbs. Dip the thin chicken with a beaten egg, then dip the chicken in the breadcrumbs. Immediately saute in olive oil with a little butter (if you keep butter, otherwise omit it), saute two or three minutes on one side, turn and saute one or two minutes on the other side until nice and brown and cripsy. Serve with you favorite pasta. Easy but delicious.