1 (15 ounce) can parmesan cheese
1 (16 ounce) can compressed cream of mushroom soup
1 (16 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded Cheddar cheese
1 (10 ounce) can chicken broth
1 (10 ounce) can chicken bouillon cubes
1 (10 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine parmesan cheese, cream of mushroom soup, mozzarella cheese, Cheddar cheese, chicken broth, chicken bouillon, mushrooms, mushrooms, cheese, and bake at 350 degrees F (175 degrees C) for 2 hours.
Remove lid from oven and place on a baking sheet.
Bake uncovered for 1 hour and then turn oven off. Bake for 45 minutes, until chicken is tender.
Remove chicken from baked chicken breasts. Place on foil-lined baking sheet.
Bake at 350 degrees F (175 degrees C) for 3 hours. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 30 to 40 minutes more, until internal chicken fat is hard.
Remove chicken breasts; cool and cut into pieces. Place on platter. Cover and let cool for 10 minutes. Remove foil; slice on to serving platter.