6-8 chicken breasts (boneless skinless). 2 cans cream of chicken soup. 1 can cream of celery soup. 1 c. grated cheddar. 1 c. sour cream
Clean and pat the chicken dry. Sprinkle with pepper to taste. Place in greased baking dish. Mix soups, cheese and sour cream. Mix well, pour over chicken. Bake for 2 hours at 325. Serve over rice or buttered noodles.
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