Chicken Breasts with Creamy Onion Sauce

4-6 skinless, boneless chicken breast
halves
salt and pepper to taste
1 pinch paprika, or to taste
3 T. butter
1 (10.75 oz.) can condensed cream of
celery soup
1/3 c. milk
2 T. minced onion
1/2 c. shredded cheddar cheese
2 T. Worcestershire sauce
2/3 c. onion cut into bit size pieces
1/2 c. half and half
1 T. cream cheese

Preheat oven to 350º. Grease a 2-quart casserole dish. Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish. In a saucepan over medium-low heat, mix together the celery soup, milk, onion, cheese, Worcestershire sauce, and onions (large cuts and minced) . Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the cream cheese and half and half until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil. Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

Mary Signor - Fort Valley, VA