4 boneless, skinless chicken breasts (cut into halves)
salt and freshly ground black pepper
garlic salt
4 tbsp. butter, cut into pats
2 (10 oz. ea.) cans cream of mushroom soup
1/2 (6 oz.) can French's fried onion rings (or more)
vegetable oil

Preheat oven to 350°F.

Put a small amount of oil in a casserole dish; place the chicken in the casserole dish. Sprinkle with salt, pepper and garlic salt. Dot generously with butter. Spread the soup over the chicken and cover with the fried onions. Cover casserole dish with the onions.

Bake at 350°F for 1 hour.

Note: Gravy from this dish is excellent on mashed potatoes!

Submitted by: Anthony Conn