This week's recipe comes from my sister-in-law, Amy. The prep is quick and easy, and it's still good the next day.
2 (10 3/4 oz) cans cream of chicken soup
1/2 cup white zinfandel or beer
2 cups shredded Monterey jack cheese
1-2 cups croutons (we eyeball this)
4-6 boneless, skinless chicken breasts (one for each serving)
Preheat oven to 325 degrees.
Spread one can of soup on bottom of a casserole dish, then add chicken.
In separate bowl, mix second can of soup with the wine or beer. Spread mixture evenly over chicken.
Cover with cheese and croutons.
Bake for 1 hour. Best served with rice.