Instructions

• Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold 4 chicken breasts.
• Pat the 4 chicken breasts dry and arrange them in a single layer in the prepared dish.
• Sprinkle 1 tsp. lemon pepper evenly over the chicken breasts.
• Bake uncovered at 350°F for 20 minutes.
• While the chicken bakes, combine the remaining 1 tsp. lemon pepper, the entire 110.75 oz. can Cream of Chicken soup, 1 cup shredded cheddar cheese, 1/4 cup mayonnaise, 1/2 cup milk, and 1 Tbsp. parsley (optional) in a medium bowl. Stir until evenly mixed.
• Remove the partially baked chicken from the oven and pour the soup mixture evenly over the breasts.
• Return the dish to the oven and bake uncovered an additional 20–40 minutes, until the chicken’s internal temperature registers 160°F and the juices run clear (time will vary with breast size—check the thickest part with an instant-read thermometer).
• Remove from the oven and let the chicken rest for 10 minutes to allow the sauce to thicken before serving.