4 boneless chicken breasts
1 can cream of chicken soup
1 c. grated sharp Cheddar cheese
1 small can mushrooms
1 tbsp. butter

Cook chicken in boiling water with salt and pepper to taste for 45 minutes; drain. When cool, slice or cut chicken and place in the bottom of a 2-quart casserole dish. Sauté mushrooms in saucepan with butter and a little pepper. Place mushrooms over chicken in dish. Pour 1 can undiluted chicken soup over mushrooms. Sprinkle grated cheese over top.

Bake at 350°F until cheese is bubbly.

Serves 8.