4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 1/2 cups Kraft 2% shredded Cheddar cheese
Preheat oven to 350. Place chicken in lightly greased baking or casserole dish and lightly season with seasoned salt. Spread soup over chicken. Sprinkle cheese on top. Bake 30-45 minutes.
For variety, change the cheese to Kraft's cheddar/mozzarella mix.
Also good fixed in the crockpot - cook on low 6-8 hours.
(Recipe modified slightly from recipe from Victorian Guest House in Towanda PA.)
NOTE: Sprinkle a little meat tenderizer over the chicken before topping with soup for more tender chicken. When I did this, I skipped the other seasoning.