6 boneless chicken breasts
1 can cream of mushroom soup
Olive oil
Flour to coat chicken
Black pepper (optional)

Flour chicken breasts. Saute in small amount of olive oil in a non-stick pan until medium brown. Arrange in casserole. To make sauce, add soup to pan in which chicken was browned. Heat until bubbly. Add pepper, if desired. Pour over chicken. Cover casserole and bake at 300 degrees for 1 1/2 hours. Serve with rice. Very easy and very good. One of my husband's favorites.