Epona's Chicken Casserole

• 2 each chicken breast halves, boneless, skinless skinned and boned
• 2 tablespoons olive oil
• 2 Ribs celery finely chopped
• 1 medium carrots chopped
• 1 small onions sliced thin
• 1/4 teaspoon garlic salt
• 1/2 teaspoon tarragon leaves
• 1/2 cup sour cream fat-free
• 1/2 cup mayonnaise, fat free
• 1/4 cup white wine
• 1/2 cup almonds slivered, toasted
• 1/4 cup bread crumbs
• 18 cup parmesan, parmigiano-reggiano cheese, grated

1. Dice chicken and poach in just enough water to cover.
2. While chicken is cooking, saute veggies in oil until carrots just begin to become tender.
3. Sprinkle with garlic salt and tarragon.
4. Drain chicken and toss in a large bowl with sauted veggies, sour cream, mayo, wine, and almonds.
5. Pour mixture into a buttered 1 1/2 quart casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350F (180C) F for 30 minutes.

chicken breast halves, olive oil, celery, carrots, onions, garlic salt, tarragon, sour cream, mayonnaise, white wine, almonds slivered, bread crumbs, parmesan

Taken from recipeland.com/recipe/v/eponas-chicken-casserole-39873 (may not work)