Baked Cream of Chicken

This is a dish I grew up eating. My mother made it often, probably because it's fast, easy and on the cheaper side when you have a family of 5. It's generally served around here with mashed potatoes and corn, occasionally noodles and dinner rolls.  (Carbs I know!)

Ingredients

1 can of cream of chicken soup (26oz can) I personally prefer Campbell's but any brand works.

4 thawed chicken breasts (boneless)

Directions:
Preheat Oven to 375 degrees Fahrenheit 

Place chicken in a glass 9 x 13 inch pan (or whatever size you have). 
Cover chicken with entire can of cream of chicken soup. 
Place in the oven for about 45 min then pull out and serve with your choice of sides. Be sure chicken is done by cutting into one or two of the breasts. If you feel it needs longer then just stick it back in until you feel it's complete.

The cream of chicken would normally be covering all of the chicken but I had already pulled them up.