Breaded Chicken Breasts Jo Ann Harston

6-8 Chicken Breasts

Garlic salt

Paprika

1 cup Sour Cream

1 can Cream of Celery soup

1 cup+ Chicken Broth

6-8 slices Swiss Cheese

Pepperidge Farm stuffing, dry

Melted butter, to taste

Pound chicken breasts slightly so they are about the same thickness, then sprinkle each with garlic salt and paprika – to taste

Mix together sour cream, cream of celery soup and 1 cup or a little more of the chicken broth. The mixture needs to be sloppy

Dip the prepared chicken breasts in the sour cream mixture. Top with a slice of Swiss cheese. Add a nice layer of Pepperidge Farm stuffing. Drizzle melted butter over the stuffing. Cover and refrigerate overnight.

Bake: Covered at 350 degrees

Cooking time: is about 2 hours – (last 30 minutes cook uncovered)