4 skinless, boneless chicken breast halves
1 tomato, diced
1 buncheon celery, thinly sliced
1 (25 ounce) can condensed cream of mushroom soup
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can chicken broth
salt to taste
ground black pepper to taste
5 cloves garlic, minced
1 pound boneless chicken breast halves
2 potatoes, cubed
2 medium onions, thinly sliced
1 (8 ounce) can whole kernel corn, drained
Preheat oven to 450 degrees F (220 degrees C).
Place chicken breasts into a 9x13 inch baking dish. Bake uncovered, uncovered, at 450 degrees F (220 degrees C) for 5 to 6 hours.
Meanwhile, in a large bowl, combine tomato, celery, cream of mushroom soup, whole kernel corn and chicken broth. Season with salt, pepper and garlic.
Bake uncovered chicken for an additional 30 minutes, or until chicken breasts are tender. Remove from pan to a platter.
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