Ingredients:

3 cups chopped cooked chicken, about 2 ½ lbs.

To cook chicken, cut up into bite-sized pieces, sprinkle with salt and pepper, and pan-fry in a little canola oil.

2 cans cream of chicken soup

2 cups shredded cheese, about ¾ Mexican and ¼ mozzarella/provolone

2 cups panko

6 TBS butter, melted

Instructions:

Heat oven to 350 degrees

Spread chicken evenly on bottom of 9 by 13 glass baking dish

Spoon and spread soup over chicken

Sprinkle cheese over soup

Stir melted butter into panko

Spread panko over cheese and mush it down with back of spoon

Bake 30-35 minutes until panko starts to brown