4 boneless, skinless chicken breasts
2 (10 oz. ea.) cans Campbell's Tomato Bisque
ripe olives, sliced
half of a green bell pepper, sliced
mushrooms, sliced
shredded cheese (your choice)

Preheat oven to 350°F.

In a 9x13-inch glass baking dish, lay the chicken breasts and cover with both cans of tomato bisque. Spread sliced olives, green pepper slices, and mushroom slices over the dish. Cover tightly with aluminum foil.

Bake at 350°F for 45 to 55 minutes. Remove the dish from the oven and uncover. Spoon the soup over the chicken breasts and sprinkle top with your choice of cheese (I use Mozzarella).

Bake, uncovered, at 350°F, for 15 minutes more, or until chicken is white and juicy inside and cheese is bubbling. Let sit for 5 minutes before serving.

It can be served alone, or over pasta. Enjoy!

Serves 4.

Submitted by: Rachel Karnes