This is a recipe that my family requests on a weekly basis. It is easy, can be baked in the oven, microwaved if you are short on time, or put in a crockpot in the morning (on low) and be ready for dinner. The amount of chicken can be increased or decreased depending on how may people you are serving, and chicken can be cut into chunks if you want this to stretch further. Too easy, and delish.

CHICKEN AND SAUCE

Boneless, skinless chicken breasts (4-8)
1 (10 3/4 ounce) can condensed cream of chicken soup
1 container of sour cream (8 or 16 oz)
8 to 12 ounces shredded sharp cheddar cheese
1 Tbsp. dried minced onion
pinch salt
1/4 tsp pepper

Place the chicken breasts in a casserole or baking dish. Mix the remaining ingredients until smooth and spread over chicken.

Bake at 350 degrees F for approximately 1 hour, until sauce is bubbly and slightly brown around the edges.

Serve over rice, pasta, or mashed potatoes.