- 4-6boneless skinless chicken breasts
- 2 (10 1/2 ounce)canscream of chicken soup
- 4-6slicesAmerican cheese or Velveeta cheese(I use Velveeta)
- Place chicken breasts into 9 x 13 glass baking dish.
- Place one piece of cheese on each breast.
- Mix soup and milk in a seperate bowl.
- Pour mixture over chicken.
- Cook at 375 for 45 minutes.
- Serve with mashed potatos if desired.