Preheat oven to 350º F.
Coarsely crumble cornbread and spread pieces in a large, shallow baking pan. Bake 12 minutes or until lightly browned, stirring once after 6 minutes. Set aside.
Coat a casserole dish with non-stick cooking spray and add chicken breasts; season with salt and pepper. Lightly dust with flour so that toppings stick.
Pour ¾ of the can of soup over chicken.
Sprinkle cheese over chicken.
Pour remaining soup on top of cheese to avoid cheese burning.
Sprinkle cornbread crumbs on top (crush the pieces that are extra large as you sprinkle). Spritz crumbs with spray butter.
Bake for minutes 45 minutes.