This was super easy to throw together, and then I stuck it in the fridge until I was ready to bake it. We thought it was pretty good, but it could have used a little more spice. Maybe next time I’ll throw in some Italian herbs or something.

2-4 chicken breasts
1 (10.75 oz) can cream of chicken soup
1 c mozzarella cheese
1 c bread crumbs
1 1/2 T butter

Arrange chicken in greased baking dish. Spoon soup over the top of the chicken. Sprinkle cheese over the soup, top with bread crumbs. Cut butter into pieces and place around the bread crumbs (our melt and pour). Bake at 350 for 30-45 minutes, until cooked through. Serve with rice or mashed potatoes. Makes 2-4 servings.