Annie's Cooking Club

Yield: 4 servings

4 Skinless, Boneless chicken breasts

Garlic powder and pepper,  to taste

Can of cream of chicken soup

½ can (the empty soup can) of milk

4 slices Provolone cheese

3 cups Petridge Farm dressing

Preheat oven to 350

Season chicken breasts with garlic powder and pepper and place in baking dish.

In separate container, mix soup and half a can of milk until smooth.

Place a slice of cheese on each piece of chicken and pour soup mixture over top of chicken and cheese.

Top dish with dressing.  Bake for 1 hour 15 minutes.  Let cool and set for 5-10 minutes before serving.