Instructions: Brown chicken breasts on both sides in a small amount of oil; drain off excess oil. Combine soup & milk; pour over chicken. Bring to a boil; cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan; keep warm. Add 1 cup of cheddar cheese to sauce; stir until melted. Pour sauce over chicken. Sprinkle additional cheese over all.

Serve with hot cooked pasta or rice.

Makes 4 to 6 servings.

NOTE: Lite
Cheddar may be substituted but increase milk to 2/3 cup.

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