2 skinless, boneless chicken breast halves
1 large onion, sliced
1 cup chopped celery
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 1/2 teaspoons garlic powder
1 (7 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
1 quart chicken bouillon
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a large resealable plastic bag and seal and crush with a spoon, leaving chunks. Drain skin from chicken and cut into pieces. Mix water, onion and celery into bag with spoon. Mix onion and celery mixture with chicken, salt, oregano, basil, parsley, garlic powder, chicken broth, cream of mushroom soup and chicken bouillon. Pour chicken mixture into plastic bag and seal and crush with spoon.
Rub chicken breasts with flour and salt. Place in bag with chicken mixture and seal and crush with spoon. Pour chicken mixture into chicken breasts and seal and crush with spoon.
Transfer chicken breasts to a 13x9 inch baking dish. Pour cream of mushroom soup over chicken breasts. Sprinkle cream of mushroom soup over chicken breasts. Pour chicken over cream of mushroom soup.
Bake uncovered at 400 degrees F (200 degrees C) for 45 minutes. Remove chicken from baking dish and cut into pieces.
Place chicken on wire rack and roast in the preheated oven for 1 hour. Remove chicken from oven and bones and salt and pepper to taste.