Chicken With Herbs En Casserole

• 4 to 6 boneless chicken breast halves
• 3 slices bacon
• 1/4 c. butter or margarine
• 5 Tbsp. flour
• 5 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. celery salt
• 3/4 tsp. dried sage
• 3/4 tsp. dried thyme
• 2 chicken bouillon cubes
• 1 c. hot water
• 2 c. milk

1. Saute bacon in skillet until crisp; remove.
2. Drain on towel. Crumble.
3. Saute chicken in bacon fat over medium heat until brown. Place in casserole and sprinkle crumbled bacon over top.
4. (Can have 2 layers if necessary.)
5. Melt butter in same skillet (after chicken is all sauteed), then remove from heat.
6. Stir in flour, salt, pepper, celery salt, sage and thyme.
7. Dissolve cubes in water; stir this into the ingredients in the skillet and add milk.
8. Stir over low heat until thickened and smooth.
9. (Don't turn your back on it or it will get lumps!)
10. Pour this over the chicken.
11. Cover and bake at 350u0b0 for 1 1/2 hours uncovering for the last 15 minutes.
12. Serves 6 people.

chicken breast halves, bacon, butter, flour, salt, pepper, celery salt, sage, thyme, chicken bouillon cubes, water, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064995 (may not work)