4 boneless, skinless chicken breast halves
1/2 cup butter
1 cup light brown sugar
1 cup boiling water
1/4 cup boiling milk
1 teaspoon salt
1 pinch garlic powder
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
3 cups shredded Cheddar cheese
1/4 cup chopped onion
salt and pepper to taste
2 (1 ounce) squares sharp processed cheese food
Preheat oven to 425 degrees F (220 degrees C).
Peel chicken breasts. Place in stockpot and cover with water. Bring to a boil, stirring occasionally.
Remove from water, and place in a large resealable plastic bag. Seal bag and shake to coat. Refrigerate chicken for 2 hours.
Drain chicken broth and place in a medium saucepan. Boil and stir chicken breasts in broth, stirring occasionally, until chicken is no longer pink. Remove from broth, and refrigerate for two hours.
In a large bowl, cream together white sugar, boiling water, baking powder, salt, garlic powder, oregano, basil, rosemary, sage, Cheddar cheese, onion, salt and pepper. Spoon mixture into a 9x13 inch casserole dish and sprinkle with cheese.
Place dish into oven, and continue heating for 50 minutes, or until vegetables are tender. Serve with sliced chicken breast, cooked through, and gravy.
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