Creamy Cornflake Chicken

INGREDIENTS:

• 4 Chicken breasts (boneless & skinless)
• 1 can Cream of Chicken
• 1/2 cup Sour Cream
• 1 1/2 Tbsp. Lemon juice
• Sliced Monterey Jack cheese
• 2 Tbsp. Melted Butter
• 1 cup Cornflakes

DIRECTIONS:

1. Preheat oven to 350. Place thawed Chicken into 9x13 dish.
2. In a bowl combine the soup, sour cream and lemon juice.
3. Put the cheese on top of the Chicken breasts. Spoon the soup mixture over top of the chicken. Bake uncovered for 40 minutes.
4. Mix the butter and Cornflakes together and sprinkle over top of the chicken. Bake an additional 10 minutes or until chicken is cooked through.

* You can dip rolls or bread into the soup mixture. It's pretty good!


TIP:
My father in law taught me a cool little trick. You can cook corn on the cob in the microwave for about 3 minutes with the husk on. Steams it perfectly and it is a whole lot quicker than boiling it in a pot of water. I have just never thought of doing it that way!! I love shortcuts when cooking dinner!