6 chicken breasts/thighs
2 tsp. paprika
1/2 stick butter
Salt, pepper, garlic salt & flour
1 chopped onion
1/2 c. chopped celery
1 can cream of chicken soup
3/4 c. grated Cheddar cheese
1/4 c. water or cream
Butter bread crumbs

Season chicken with salt, pepper, garlic salt and paprika. Roll in flour and brown in butter. Saute onion and celery until tender. Put the chicken and sauteed vegetables in a casserole.

Mix the soup, water and cheese together and heat until cheese is melted. Pour over the chicken. Spread buttered crumbs over top. Bake at 350 degrees for 1 hour.