4 skinless, boneless chicken breast halves
1 cup sliced and diced celery
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley
2 pounds cubed, cooked chicken
3 tablespoons chopped fresh parsley
1 (8 ounce) package shredded Cheddar cheese
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and celery halves in a medium baking dish and sprinkle with onion and celery slices.
Bake for 2 to 3 hours uncovered in the oven, turning occasionally, until internal chicken juices run clear.
Assemble the gravy: Mix the cream of chicken soup, cream of mushroom soup, lemon juice and garlic powder until well blended. Stir in chicken and celery. Transfer the mixture to a large bowl and stir in cheese and mozzarella cheese. Mix thoroughly.
Bake at 350 degrees F (175 degrees C) for an additional 30 minutes.