4 boneless, skinless chicken breast halves
1 can (19 oz.) Progresso Chicken Noodle Soup, drain and reserve broth
1/2 c. Italian style bread crumbs
1/2 c. sour cream
1 egg
1 tbsp. flour
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 c. (4 oz.) Swiss cheese, cut in strips
1 clove garlic, minced
1/3 c. chopped onion

Preheat oven to 350 degrees. Dip chicken in reserved soup broth, coat with bread crumbs; set aside.

In medium bowl, combine sour cream, egg, garlic and flour, stir until smooth. Stir in reserved soup pieces, onion, spinach and half the cheese. Spread mixture evenly in a rectangular 2 quart baking dish.

Top with chicken and remaining bread crumbs. Bake 35 minutes. Add remaining cheese and bake an additional 10-15 minutes or until cheese is melted. Makes 4 servings.