YUMMY PARTY CHICKEN CASSEROLE

YUMMY PARTY CHICKEN CASSEROLE 1-1 1/2 lb skinless-boneless chicken breast - cubed 1/2 cup flour-salted and peppered to taste (I use Lawry's to taste) 1 can cream of chicken soup 1/2 cup sour cream 1 1/2 cups panko (Japanese) bread crumbs (if you make your own, use toasted bread) 1 cup grated cheddar cheese 4 Tbsp. melted butter Preheat oven to 350 degrees. Place seasoned flour in gallon size zip-lock baggie. Put cubed chicken into the bag and shake to coat evenly. Brown flour-coated chicken in frying pan in 2 Tbsp. of olive or vegetable oil. DO NOT OVER COOK. Place browned chicken in a 13 x 9 inch pan- sprayed with cooking spray. Be sure it is in a single layer, covering the bottom of the pan. In a separate bowl, combine soup and sour cream. Cover the chicken with soup mixture. In a separate bowl, combine bread crumbs and cheese. (I use my hands to insure that the cheese and the bread crumbs are evenly mixed.) Pour melted butter over the bread crumb mixture and coat mixture completely. (If you want to use a little more butter, it will make the topping more crisp) Spread the bread crumb mixture over the soup evenly. Cover the pan and bake for 15 minutes at 350. Uncover and bake for 10-15 minutes more till topping is a golden brown. Remove from oven and let sit for 5 minutes.