This recipe comes from the Worldwide Ward Cookbook. It originates in Tennessee. The picture isn’t the most beautiful, but it is delicious!
I got home from grocery shopping without much time to think about what was for dinner. I’m sure that sounds familiar to many out there. I had bought a large amount of fresh boneless skinless chicken breasts. I split what I had into three portions. Two of the portions I put in zip-lock bags with different dressings (Catalina and Italian) so they could marinate for later meals.
Then I was still left with the decision of what I should make for that night. After a hard day I was in need of something super easy that would pretty much cook itself. I flipped through my mental cookbook, then browsed a couple on my real shelf. That’s when I came across this one. It’s a keeper.
4-6 chicken breasts
2 - 10.75 oz cans cream of chicken soup
1 1/2 – 2 cups of mozzarella cheese, shredded
2 cups bread crumbs (I used crushed Club crackers)
3 Tbsp. butter (optional, I didn’t use it)
1. Arrange your chicken in a 9x13 pan. Spread your soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese.
2. (Optional) Chop the butter in little pieces and dot it around the bread crumbs. You can also melt the better and pour it over the bread crumbs.
3. Bake at 400 degrees for 30-45 minutes. Make sure to check your temperature though. The recipe said you could start with frozen chicken, but I don’t know how much I trust that. It’s easy enough to thaw your meat. If you want to try it you can though.
Would be good with rice, mashed potatoes, toast, or noodles.
Looking back I wish I had pounded my chicken out a little. Mine were extremely thick and probably would have cooked faster/more evenly if I had. I’ll look into that some more.