Ingredients:
4 skinless, boneless chicken breast halves
4 Tbsp. butter or margarine
1 can cream of chicken soup
1/4 tsp. oregano
1/2 tsp. parsley
In a large baking dish, spread half of the cream of chicken soup on the bottom. Place the thawed chicken breasts on top, making sure none of them are touching.
Place 1/2 tablespoon of butter under each chicken breast and 1/2 tablespoon on top of each one (making a total of 4 Tbsp.) Sprinkle with oregano and parsley.
Bake in a 350 degree oven for 25 minutes. Then turn chicken over and bake an additional 25 minutes.
Serve over rice.
Optional Ingredients/Substitutes: Use cream of mushroom or cream of asparagus soup in place of cream of chicken. Serve with cooked mushrooms or asparagus.
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