Supper was what the wife and I call "wedding chicken" since we cook it for weddings from time to time.
It's boneless chicken breasts that we dry brine overnight with sea salt, coarse black pepper, granulated garlic and a blend of five Italian seasonings. We cover it in cream of mushroom and top with a blend of mozzarella and Parmesan cheeses. Bake for two hours and end up with tender, juicy chicken with a hearty flavor.... and since it makes a mighty fine gravy, we serve it with mashed taters.