Preheat your oven to 400F and move the rack to the middle position.
Place the chicken breasts side-by-side in a 9×13 casserole dish.
Add the cream of chicken soup and chicken gravy mix to a bowl and stir together until smooth.
Pour the cream of chicken soup mixture over the chicken breasts and fully cover them with it.
Tightly seal the casserole dish with foil (or use the oven-safe lid it came with if it came with one) and bake for 45 minutes or until chicken is cooked through and shreds easily with two forks.
Take the casserole dish out of the oven, uncover, and shred the chicken with two forks (do this right in the casserole dish). Season with salt & pepper if needed, and serve immediately.
Place the chicken breasts side-by-side in the Crockpot. Add the cream of chicken soup and chicken gravy mix to a bowl and stir together until smooth, then pour it over the chicken.
Cook on high for 3-4 hours or on low for 7-8 hours.
Shred chicken with two forks (do this in the slow cooker) then season with salt & pepper if needed.
