Chicken In Cream Sauce For a Crowd

30 bone-in chicken breast halves
10 T cooking oil
6 C water, divided
6 C chicken broth
2 C chopped onion
8 t Worcestershire sauce
4 t salt
2 t pepper
1-1/4 C all purpose flour
8 C half and half cream
Hot cooked rice

Brown chicken in oil. Meanwhite, in large Dutch oven, combine 5 C water, chicken broth, onion, Worcestershire sauce, salt and pepper. Bring to a boil over medium heat.

Combine flour and remaining water until smooth. Stir into broth mixture, bring to a boil. Cook and stir for 2 minutes or until thickened.

Remove from heat and stir in cream.

Arrange chicken breasts in five greased 13 x 9 x 2 baking pans. Pour about 3-1/2 C sauce over the chicken in each pan.

Cover and bake at 350 for 40-45 minutes or until chicken juices run clear. Serve over rice.

Yield: 30 servings