6 skinless, boneless chicken breast halves
1 (2 ounce) can tomato soup
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese
Place chicken in a large roasting dish. Sprinkle with tomato soup, milk, cream of chicken soup and oil. Pour mixture over chicken, making sure that it is all in one layer. Cover and refrigerate overnight.
While chicken is chilling, make the filling: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add flour and stir well. Mix cream cheese and chicken; coat well.
Heat remaining 2 tablespoons of oil in a medium skillet. Saute chicken for about 5 minutes, or until juices are bubbly and basting with chicken.
Heat remaining oil in the same skillet over medium heat. Saute chicken for about 5 minutes, or until chicken is no longer pink. Remove from grill and let cool to room temperature.
Unwrap chicken and cut into cubes. Mix chicken and cream cheese mixture into casserole. Sprinkle chicken with cheese, fold over chicken.
Place chicken in oven rack. Place plastic wrap over chicken and turn to coat. Sprinkle with remaining 1/2 cup cheese.
Bake in preheated oven for 30 minutes, or until chicken is cooked through.