Mozzarella Chicken

(This recipe came from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Rachel Peterson Hubbard, page 100.)
4-6 chicken breasts
2 10.75-oz. cans cream of chicken soup
1 1/2-2 C. mozzarella cheese, shredded
2 C. bread crumbs
3 TBSP. butter

Arrange chicken in a greased 9 x 13-inch pan. Pour the cream of chicken soup directly over the top of the chicken. Sprinkle the cheese over the top of the soup, and then sprinkle the bread crumbs over the cheese. Chop the butter in little pieces and dot it around the bread crumbs. (You can also melt the butter and pour it over the bread crumbs.) Bake at 350 degrees for 30-45 minutes (30 minutes if the chicken is thawed, longer if the chicken is frozen). Serve with rice, mashed potatoes, or toast. Makes 4-6 servings.