COATING:

1 c. flour
1 1/2 tsp. salt
2 tsp. paprika
1 1/4 tsp. pepper

6 chicken breasts, filets or bone-in
1/2 c. butter
2 c. diced celery

Mix together coating ingredients. Coat each chicken breast well. In heavy skillet melt butter and lightly brown chicken. Spread celery in bottom of 13 x 9 inch baking dish. Place browned chicken breasts on top of celery.

SOUP & CHEESE MIXTURE:

1 can cream of chicken soup
1/2 c. milk or cream
1 c. grated Cheddar or Colby cheese
2 tbsp. diced pimiento (optional)

2 tbsp. butter 1 c. soft bread crumbs Almonds

Mix together soup and cheese mixture and pour over chicken breasts. Melt butter and toss with bread crumbs over heat until crumbs are brown. Sprinkle crumbs and almonds over chicken. Cover with foil and bake for 45 minutes at 350 degrees. Uncover and bake another 15 minutes or until fork tender. (Filets will cook faster than this.).