3 skinless, boneless chicken breast halves
3 1/2 teaspoons paprika
2 teaspoons dried minced onion
2 teaspoons dried minced celery
1 (10.75 ounce) can condensed cream of chicken soup
Place chicken in a large dish or bowl. Mix with paprika, onion and celery. Place chicken in a separate large dish or bowl.
Mix cream of chicken soup and egg with 1 tablespoon of mixture. Cover and refrigerate 30 minutes. Add cream of chicken soup.
Hold mixture in refrigerator about 1 hour, turning over and over.
Preheat oven broiler. Broil thigh side up about 20 minutes, brushing lightly with butter. Reduce heat to medium-low and cook about 20 minutes, brushing lightly with oil.