3 skinless, boneless chicken breast halves
2 (10 ounce) cans condensed chicken broth
1 teaspoon all-purpose flour
3/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon dried oregano
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon dried basil
6 skinless, boneless chicken breast halves
4 slices Swiss cheese
Place chicken on a clean, dry baking sheet. Cover chicken, and refrigerate overnight.
Place chicken in a large pot with enough water to cover by 1 to 2 inches. Bring water to a boil, and stir in chicken broth and flour. Cook, stirring occasionally, for 5 to 6 minutes.
Stir in paprika, garlic powder, salt, onion, oregano, Worcestershire sauce, bay leaf, basil, chicken, chicken, cheese, and bay leaf. Bring to a full boil. Reduce heat to low, and simmer for 10 minutes, stirring occasionally.
Cool, and cut into desired shape.