1 tbsp. butter
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1/2 soup can water
1/2 c. sharp cheddar cheese

Brown chicken breast in skillet with butter until golden brown. Remove chicken to baking dish. Warm soup and water in skillet, dredging up brownings from the chicken into the sauce. Add shredded cheese and heat to melt. Pour sauce over chicken and bake 1 hour and 15 minutes at 325 degrees. Serve with noodles.