CHICKEN LOUISE

By Sube

Ingredients

• Coat 8 or 9 boneless skinless chicken breasts with mixture of 1/3 cup flour, a tsp. paprika

Details

Servings 6

Preparation

Step 1

Brown breasts in butter in frypan.
Cover the bottom of a large casserole dish with 2 cups of chopped celery. Lay chicken pieces on top.
Make a sauce by combining 2 cans of Cream of Chicken, 1 cup of half and half cream and 1 cup of grated cheddar cheese.
Pour sauce over chicken to with bread crumbs and slivered almonds.
Bake uncovered 1 hour at 350 F.