1 pound skinless, boneless chicken breast, cut into pieces
2 (10 ounce) cans condensed tomato soup
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can Italian-style tomato soup
1 (10.75 ounce) can chicken broth
1 cup packed green beans
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 tablespoon garlic salt
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Cook chicken in a 2 1/2 quart cast iron skillet on medium heat over medium heat for 10 minutes. Cook further. Drain, and place breast pieces in ziplock bags. Place chicken pieces in a shallow dish in the bottom of a lightly greased 9x13 inch baking dish.
In a medium bowl combine tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup, tomato soup and chicken pieces. Pour broth over chicken pieces. Season with garlic powder and basil.
Bake chicken breasts for 15 minutes in the preheated oven, or until internal juices run clear. Remove breasts and rest in a medium bowl. Cover them with spatula and cornbread.
Meanwhile, spread chicken sauce onto the bottom of a 1 pound casserole dish. Pour soup over all. Sprinkle cornbread over chicken and top with cheese and cream cheese. Sprinkle over casserole (back of dish should be a little larger to make it easier to cut into pieces).
Bake covered for at least 8 hours, or overnight.