4 chicken breasts, skinned and boned
2 tbsp. butter
1 can cream of mushroom soup
2 c. grated sharp cheddar cheese

Brown chicken in butter in a skillet over medium heat. Arrange the chicken breasts in a single layer in a pan. Stir the soup and 1 1/4 cups of water into the pan drippings and cook over a low heat, stirring constantly. Pour this gravy over the chicken. Sprinkle with the cheese. Bake 1 hour at 300 degrees.