Recipe from Travis Perkins of La.

4 boneless skinless chicken breasts
1 stick of butter
1 can of cream of chicken soup
1 to 1&1/2 cups grated cheddar cheese
4 medium butter gold potatoes

Melt butter in skillet and brown the chicken breasts.  Place breasts in casserole dish.  Preheat oven to 300 degrees.  Mix soup with butter and stir until smooth; I rinse the can with a little water.  Pour soup/butter mixture over chicken breast and top with grated cheese. Bake one hour. Cut potatoes into about 1 inch squares and fry, then salt.  Top chicken and cheese with fried potato squares and serve.