boneless, skinless chicken breasts
2 sticks butter
2 cans cream of chicken soup (use only 1/4 can water)

Melt butter in large fryer. Salt and pepper chicken and fry in butter until lightly brown. Place chicken in baking dish. Pour out half of batter that is left. Add cream of chicken soup to remaining butter and stir together, mixing in the crumbs in the fryer. Pour this mixture over chicken pieces. Cover and bake 1 hour or until tender at 375°F. Serve with mashed potatoes or rice.