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cheddar and onion soup chicken
4 skinless, boneless chicken breast halves
1/2 cup all-purpose flour for coating
1 tablespoon vegetable oil
1 (1 ounce) package dry onion soup mix
2 cups boiling water
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place flour in a shallow dish or bowl; heat oil in a medium skillet over medium high heat. Dredge chicken in flour, then brown in hot oil; place browned chicken in a 9x13 inch baking dish.
Combine soup mix and boiling water in a small bowl; top chicken with cheese, then water/soup mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and cheese is bubbly and brown.
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