What you need:
- 1 lb boneless skinless chicken breast halves
- 10.75 oz can cream of celery soup
- 1 small onion, chopped
- 1 celery rib, sliced
- 1/2 c milk
- 1 t dried thyme
- salt to taste
- black pepper to taste
What you do:
- Preheat oven to 425 degrees. Season chicken with salt and
pepper. Place boneless chicken breasts in a medium casserole
dish or baking pan. Add onion and celery. In a small bowl,
combine soup, milk and thyme. Pour mixture over chicken.
Place pan in oven and bake for 25-30 minutes.