6 chicken breasts fillets
6 slices Jarlsberg cheese
1 can (420g) condensed cream of chicken soup
1⁄4 cup (60ml) milk
Preheat the oven to 160°C. Place the chicken in a 22cm (9-inch) casserole dish and cover with the cheese.
In a small bowl, mix together the soup and milk.
Pour the mixture over the casserole and bake for 1 hour or until the top is golden brown.