8 ounces cream-style chicken
8 ounces cream-style pasta
2 (10.75 ounce) cans condensed cream of mushroom soup
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/8 teaspoon dried basil
3/4 cup olive oil
1 cup chopped cooked chicken breast meat
2 eggs
2 1/2 cups zucchini, thinly sliced
4 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Place chicken on medium baking sheet; sprinkle chicken with parsley, garlic and basil. Bake uncovered in oven for 30 minutes, turning on side every 5 minutes. If the exterior is cracked, sprinkle with olives. Meanwhile, season chicken with paprika and crushed tomato. Place ravioli in center of each chicken breast, place in oven, 6 inches from heat, and place paprika and crushed tomato on top. Cook 12 to 15 minutes or until uncovered.
Remove foil from top of oven; cook on preheated heat for 30 minutes. Remove chicken; drain on paper towels. Discard any leftover chicken.
Meanwhile, heat olive oil in a medium saucepan in 2-inch-thick skillet over medium heat. Add water and chicken to skillet; steam over medium heat for 5 to 10 minutes, stirring occasionally. Place chicken in prepared casserole dish. Top with cheese, top with parsley and bread crumbs. Place a strip or two of celery or onion on top of casserole.
Bake for 30 minutes in the preheated oven, or until chicken is no longer pink or juices run clear.