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

Drain soup and reserve broth.

Thaw and drain spinach.

Preheat oven to 350 degrees. Dip chicken in reserved broth, then coat with bread crumbs; set aside. In a medium bowl combine sour cream, egg, garlic, and flour; stir until smooth. Stir in reserved soup pieces, onion, and spinach and half of cheese.

Spread mixture evenly in a 2-quart rectangular 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.