CHICKEN BERSERK

6 halves chicken breast
3 medium onions - sliced very thin and separated into rings
1 pint sour cream
2 -3 Tablespoons flour
6 cloves fresh garlic - peeled
2/3 Cup milk
1/2 teaaspoon salt
1/4 teaspoon black pepper
4 jalapeno peppers
1 Cup finely shredded NewYork Extra Sharp Cheddar

Brown the chicken breasts in a saute pan in about 3T. cooking oil, but do not cook them through. Place the chicken breasts in a single layer in the bottom of a 13" X 9" cake pan, set aside.
Cook, but do not brown, the sliced onions in the same oil used for the chicken breasts, adding a bit nore oil if needed. Layer onions over the top of the chicken breasts, set aside.
Put all other ingredients (except the cheese!) into the blender and liquify, till there are no chunks left. Pour this mixture over the top of the onions and chicken, use a spoon to spread it around and make sure you have all the onions and chicken covered.
Bake at 325º for approximately 40-50 minutes, until the sauce is setting up and the edges are golden brown.
Turn off the oven and add the shredded sharp cheddar to the top of the casserole, return to the oven for 10-15 minutes, until all the cheese is melted.
Remove from the oven and let it set for 5 - 10 minutes, serve with hard rolls over egg noodles.
*I use a spoon to dip off the fat in the corners of the casserole that comes from the melting cheese.