4 chicken breasts (boneless, skinless)
ground pepper, to taste
your favorite chicken seasoning, to taste
1 cup Monterey Jack shredded cheese (use pepper jack cheese if you want it a little spicy)
1 (10 oz.) can cream of chicken soup (or cream of mushroom)
1/2 cup milk
seasoned bread crumbs

Preheat oven to 350°F.

In small casserole dish place the four chicken breasts. Then I like to season mine with a little pepper and chicken seasoning. Sprinkle cheese over each breast piece. Sometimes a cup isn't quite enough, especially if you like cheese.

In a small bowl mix soup and milk together. Pour over the chicken and cheese. Then sprinkle with seasoned bread crumbs. Bake at 350°F for 45 minutes. The soup makes a nice cheesey gravy.

Serves 4.

Submitted by: Carolyn