4 chicken breasts pounded to 1/2 inch
2 cans cream of mushroom soup
6 thin slices ham
1/4 cup milk
1 cup cheddar cheese
1/2 cup panko bread crumbs
salt
pepper

Pound chicken to 1/2 inch thick. Combine soup and milk. Place chicken in a baking dish and sprinkle with salt and pepper. Layer ham on top to cover chicken.

Spread cheese all over chicken and ham. Pour soup mixture to cover dish. Add breadcrumbs on top.

Bake at 375°F for 1 hour.

Submitted by: Amy Lyons