This is an original recipe created many years ago by my mother, who now is almost ninety-two years old. Everyone who has tried it loves it. We serve it with rice, green beans, and a pear salad.
1½ cups all-purpose flour
Salt and pepper
5 (8-ounce) split chicken breasts
Vegetable oil
1 (10¾-ounce) can condensed cream of celery soup
½ soup can water
¼ cup minced onion
1 cup grated cheddar cheese
In a small bowl combine the flour and salt and pepper to taste. Lightly coat the chicken breasts in this mixture. In a large skillet on medium-high heat add 1 inch of oil and fry the chicken to a light golden brown. Preheat the oven to 300°. Place the chicken skin side up in a 9 × 13-inch baking dish. In a medium-size mixing bowl combine the soup, water, onion, and cheese. Pour this mixture over the chicken. Cover with foil and bake for 1½ hours.
YIELD: 10 SERVINGS
Sue Staples
Monroe, Georgia