Chicken Elegante

• 8 chicken breasts
• 2 bay leaves
• 2 stalks chopped celery (celery leaves, too)
• 4 large sprigs parsley
• 1 clove garlic, crushed
• 2 pt. sour cream
• 2 (6 oz.) cans sliced mushrooms or use 1/2 lb. sliced, fresh mushrooms
• 2 cans condensed cream of mushroom soup
• 1 (16 oz.) pkg. herb stuffing mix

1. Split the chicken breasts in halves.
2. Place in soup kettle and cover with water.
3. Add bay leaves, celery, some of the parsley (save some for garnish) and the garlic.
4. Add 2 teaspoons of salt, if desired.
5. Bring to boil; simmer, covered, for 30 minutes. Strain and discard pulp (but save the broth).
6. Let the chicken cool enough to handle, then remove the skin.
7. Tear the meat from the bones and cut into pieces about the size of a half dollar.

chicken breasts, bay leaves, celery, parsley, clove garlic, sour cream, mushrooms, condensed cream, herb stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210174 (may not work)