This delicious dish combines boned chicken breasts, cream of celery soup and cheese and makes the perfect Sunday lunch or mid-week supper dish. Serve with pureed potatoes and Brussels sprouts and, to drink, some well-chilled Hungarian Riesling.
6 chicken breasts, skinned and boned
11 teaspoon s salt
1 teaspoon black pepper
2 teaspoons paprika
3 oz. butter
4 oz. button mushrooms, wiped clean and sliced
20 oz. canned condensed cream of celery soup
4 oz. (iruyere cheese, grated
Rub the chicken breasts all over with the salt, pepper and paprika and set aside.
In a large, shallow flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry, stirring occasionally, for 3 minutes. Add the chicken breasts and fry for 5 minutes on each side. Stir in the soup, reduce the heat to low and simmer the mixture for 15 minutes or until the chicken pieces are cooked through.
Meanwhile, preheat die grill to moderately high.
Remove the casserole from the heat and sprinkle over the grated cheese. Place the casserole under the grill and grill for 5 minutes or until the top of the mixture is brown and bubbling.
Remove the casserole from under the heat and serve the chicken mixture at once, straight from the casserole.