4 boneless, skinless chicken breast halves
1 (19 oz.) can chicken noodle soup (drain & reserve broth)
1/2 c. Italian style bread crumbs
1/2 c. sour cream
1 egg
1 clove minced garlic
1 tbsp. flour
1/3 c. chopped onion
1 (10 oz.) pkg. frozen chopped spinach, thaw & drain
4 oz. Swiss cheese, cut in strips, divided usage

Dip chicken in reserved soup broth, then in bread crumbs; set aside. Combine sour cream, egg, garlic and flour. Stir in soup pieces, onion, spinach and half of the cheese. Spread evenly in 2-quart baking dish. Top with chicken and remaining bread crumbs. Bake at 350 degrees for 35 minutes. Top chicken with remaining cheese. Bake 10 minutes. 4 servings.