1/2 cup oil for frying
1 large onion, peeled and cut into wedges
1 pound chicken breast halves
3 tablespoons minced garlic
1 (10 ounce) can condensed cream of chicken soup
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried parsley
1/4 cup grated Parmesan cheese
Heat oil in a large skillet over medium high heat. Fry onion wedges in oil until golden brown. Remove chicken in cooking liquid and place into large, heavy duty plastic bags. Head chicken pieces on their tails to avoid slipping; place other breasts on bag; secure with a toothpick.
Place cooked chicken into a platter; add home tomato sauce, celery salt, crumbled, garlic, chicken, celery salt, pepper, parsley and cream cheese. Pour sauce over chicken. Heat through and serve.