1 pound skinless, boneless chicken breast halves
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon minced garlic
1 (8 ounce) package cream cheese, softened
1 (32 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
2 cups milk
2 tablespoons toasted cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Fry chicken breasts in bag in oven to 160 degrees F (70 degrees C). Remove chicken breasts from oven; set aside.
Heat the cream cheese and sour cream in a small bowl. Roll chicken breast halves in cream cheese and sour cream mixture.
Place tomato slices along ribs of chicken thighs. Transfer chicken to a 2 quart casserole dish.
Bake uncovered in preheated oven until chicken is cooked through and juices run clear, about 8 hours.