Ingredients

The following ingredients have 4 Servings
  • 10.75 ounces cream of chicken soup ((1 can))
  • 1/4 cup water
  • 4 boneless skinless chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese (shredded)
  • 2 cloves garlic (minced)
  • 2 tablespoons ranch seasoning mix ((1 packet))
  • Salt & pepper
  • 6 tablespoons cornflakes (crushed)
  • 1 tablespoon butter (melted)
  • 1/2 cup Monterey Jack cheese (shredded)
  • 1/4 cup cooked bacon (crumbled)
  • Fresh parsley (chopped, for garnish)

Instruction

  • Preheat oven to 400 degrees F.
  • In the bottom of a 9-inch x 13-inch baking dish, mix together cream of chicken soup and water. Spread over the bottom of the dish.
  • Lay one breast on a cutting board, cover with plastic wrap, and pound until 1/2-inch thick. Repeat with each breast.
  • Season each breast with salt and pepper and then lay chicken in the baking dish over the soup.
  • In a medium bowl, mix together mayonnaise, cheddar cheese, garlic, and ranch mix. Divide ranch mixture evenly over the chicken breasts and spread so the tops are completely coated.
  • Bake for 15 minutes. Remove from oven and chicken with cornflakes and Monterey Jack cheese.
  • Return to oven and bake for additional 15 minutes or until chicken is cooked through, the topping is golden, and cheese is melted.
  • Remove baking dish from oven and top with crumbled bacon and chopped parsley. Serve warm.