4 boneless, skinless chicken breast halves
1 (19 oz.) can Progresso chicken noodle soup, drain and reserve broth
1/2 c. Progresso Italian bread crumbs
1/2 c. sour cream
1 egg
1 clove garlic, minced
1 tbsp. flour
1/3 c. chopped onion
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
1 c. (4 oz.) Swiss cheese, cut into strips

Preheat oven to 350 degrees. Dip chicken in reserved chicken broth, then coat with bread crumbs; set aside. In a medium bowl, combine sour cream, egg, garlic, and flour; stir until smooth. Stir in reserved soup pieces, onion, spinach, and half of the cheese. Spread mixture evenly in a 2 quart rectangular baking dish. Top with chicken and remaining bread crumbs. Bake for 35 minutes. Add remaining cheese and bake an additional 10-15 minutes or until cheese is melted. Serves 4.