1 pound skinless, boneless chicken breast halves
2 cups shredded Cheddar cheese
2 (8 ounce) containers sour cream sandwich spread
1 (1 ounce) package pepperjack cheese dressing mix
2 (16 ounce) cans tomato soup
Preheat oven to 425 degrees F (220 degrees C). Grease an 8x8 inch casserole pan.
Place the chicken breasts in the prepared pan. Cover, and remove from heat, and let cool completely.
Place the cheese in a medium bowl. Mix with the slices of sour cream sandwich spread, and spread over the chicken.
Bake uncovered in the preheated oven for about 20 minutes, or until chicken is cooked through and juices run clear.
Return the chicken to the pan. Spread tomato soup over the chicken, and turn down the heat on medium/high 14° to 21° until half way up - do not brown.
Arrange chicken pieces in the prepared casserole dish. Pour about half of the chicken mixture over the cheese coating. Top with the remaining chicken pieces and by the end of the pan, sprinkle with the pepperjack cheese dressing. Top with the tomato soup.
Bake uncovered for 45 minutes, or until chicken is cooked and grease is no longer visible on the chicken.
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