4 lb. boneless, skinless chicken breast, cut into strips
15 oz. College Inn chicken broth
Flour
Oil for frying, about 1/2 c.
Onion salt, to taste
Garlic salt, to taste
Salt and pepper to taste
1/2 stick butter
Parsley

Coat chicken strips with flour. Heat oil in large frying pan. Fry strips in oil until light golden brown. Transfer chicken to 9x13 baking dish. Cover chicken with broth. Season. Refrigerate for a few hours.

Remove casserole from refrigerator. Top with butter pats and parsley. Bake in preheated 350 degree oven for 1 hour.