4 chicken breasts, split to make 8 pieces
1/4 lb. butter
1 (10 oz.) can cream of chicken soup
2 c. grated sharp Cheddar cheese

Brown chicken in butter, in skillet on medium heat. Season to taste, but soup and cheese are salty. Arrange single layer in a pan. Add soup diluted with 1 can of water to pan drippings and cook over low heat to make gravy. Spoon gravy over chicken. Sprinkle with grated cheese.

Bake 1 hour at 300 degrees until chicken is fork tender. May be made ahead and refrigerated. To reheat bake at 350 degrees for 30 minutes. Makes 4 servings.