Mrs. Nasty sent me a recipe video, but I modified it, and here's how I will make it in the future.
2 chicken breasts, cut in half to make cutlets
2 cans of Campbell's French onion soup
1 cup of French onion dip
1 1/2 cups of seasoned croutons, broken into smaller pieces
3-6 slices of mozzarella or provolone cheese
1/2 to 1 cup of French fried onions
Dan-O's seasoning or Penzey's roasted garlic
Salt and pepper to taste
Process
Cut the breasts and pound them out, so they are uniform. Season with salt, pepper, and either of the garlic seasoning.
In a baking dish, pour out the French onion soup and lay the breast on top of it. Slather the French onion dip, so it covers the cutlets. Spread the croutons on top of the whole dish and top with the cheese. Then put the French fired onions on top of the cheese.
Cover the baking dish with aluminum foil and put into a 400 degree oven. After 35 minutes, take off the foil and bake for 10-15 minutes.
Serve over rice and enjoy. I took the sauce of sorts at the bottom of the dish and put it over the chicken cutlet.
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