2 cans (284 mL each) cream of chicken soup
2 cups shredded Cheddar cheese
3 cups panko crispy bread crumbs or any dry stuffing mix
6 tablespoons butter or margarine, melted
Heat oven to 350°F. Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.