Instructions: Casserole: Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up.

In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika. Refrigerate overnight. Bake in a 325 oven for 1 to 1 1/4 hours.

Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.

Sour Cream Onion Sauce: In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper.

Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.

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