4 chicken breasts, split
2 cans cream of mushroom soup
1 block extra sharp cheddar, shredded (Cracker Barrel)
1 (8 oz.) sour cream
1 lg. onion, finely chopped
Salt & pepper to taste
1 to 2 tbsp. barbecue sauce (reg. flavor)

Split 4 split breasts into 8 separate pieces. Set aside. Shred cheese, chop onion.

In a saucepan combine soup, sour cream, onion, salt and pepper. (Add sour cream until smooth consistency.) Cook on low until blended. Melt cheddar into the sauce; stirring constantly. When smooth, add barbecue sauce to color the sauce a light pink (approximately 1 to 2 tablespoons).

Place chicken in greased casserole dish. Bake at 350 degrees uncovered for approximately 15 minutes. Remove from oven. Pour some sauce over chicken (enough to cover). Bake for 10 to 15 minutes (approximate time). Remove and serve. Serves 4 to 6.

SERVING SUGGESTION: Serve with rice and broccoli. Place sauce over rice or broccoli or chicken or all three! Enjoy!