Chicken Deluxe

Janie Williams, Lillie School

  • 3 chicken breasts, split
  • 1/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1 can cream of chicken soup
  • 1 cup cream
  • 1 cup grated cheese

Dredge chicken pieces in flour. Season to taste with salt, pepper and paprika. In heated skillet with small amount of shortening, fry to a light golden brown. Chicken does not have to be well done at this point. Remove from skillet. Sauté the onion and celery in the same shortening until tender then add soup, cream and cheese. Heat to almost boiling and pour over chicken breasts that have been placed in casserole dish. Sprinkle with fine bread crumbs and bake in 375° oven for 35 to 40 minutes or until chicken is tender.

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