Campbell's Cream of Chicken Soup Chicken.

No, I didn't make a type-o on that title.  This recipe (obviously) calls for Campbell's cream of chicken soup and...chicken!

This is super easy and SUPER tasty!

Ingredients:

I already snuck a few servings out of the pan before
taking this picture! Oops! :) 

2 cans of Campbell's cream of chicken (or mushroom!) soup
1/2 cup of cheddar cheese
garlic powder
chicken breast (I used about 1.5 lbs of chicken breast cut into thinner slices than normally seen in the grocery stores--about 3 oz each which made for 8 perfect servings)

1. Preheat oven to 350 degrees.
2. Add the 2 cans of cream of chicken soup, cheese, and a little bit of garlic powder to a bowl. Mix.
3. Add chicken to the bowl and coat thoroughly.
4. Grease cooking pan
5. Add chicken and soup mixture to the pan.  I made sure that each chicken breast was flat and on its own (instead of kinda stacked on top of each other).  Add rest of mixture on top and around chicken.
6. Add salt and pepper
7. Bake until the mixture starts to bubble. (About 10 min.) Remove from oven and stir the chicken around.
8. Replace chicken to oven and bake again until it starts to bubble. (About 5-10 min.) Remove and let sit for about 5 minutes (it will still be cooking from the heat of the pan.)
9. Enjoy!

I originally added milk to this recipe (just a bit), but the water that is released from the chicken is enough liquid to thin out the soup just enough.  The garlic power and cheese amount can be altered based on your liking!