2 whole boneless chicken breast, cut into 1 inch pieces
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
2 tsp paprika
4 Tbsp butter
2 cups diced celery
1, 10-1/2 oz can fat free cream of chicken soup
3/4 cup half and half
1 cup shredded mild cheddar cheese
1 jar diced pimiento
1/2 cup soft bread crumbs
1/4 cup slivered almonds
Fresh mushrooms (optional)
Instructions
Shake chicken pieces in a bag with flour, salt, pepper and paprika. In a large frying pan, melt butter over medium heat and brown the chicken pieces on all sides.
Spread the celery in a 13 X 9 inch glass baking dish. Lay the browned chicken in a single layer on top. Saute mushrooms in drippings and place over the chicken.
Combine soup, cheese, half and half, and pimiento and pour over the chicken.
Add bread crumbs to the drippings, adding more butter if necessary, and toss to coat. Sprinkle crumbs and almonds evenly over sauce. Bake, uncovered, at 350 deg. for one hour.
Originally Submitted
10/7/2009
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