| 3-4 boneless skinless chicken breast | 3/4 pound pearl onions |
| 4 celery ribs, chopped | 5 green onions, chopped |
| 2 garlic cloves, minced | 6 Tbs butter |
| 1/4 cup all-purpose flour | 1/2 tsp salt |
| 1/4 tsp pepper | 3-1/2 cups half and half cream |
| 1/2 cups shredded Parmesan cheese | 1/8 tsp smoky paprika |
Brown chicken until liquid runs clear. Shred and set aside. In a Dutch or skillet, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. In a large saucepan, saute the celery, green onions, and garlic butter until tender. Stir in the flour, salt, and pepper until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken, pearl onions, and cheese. Transfer to a greased 8 inch square baking dish; sprinkle with paprika. Bake uncovered at 350 for 20-25 minutes or until bubbly.
